Tag Archives: focaccia

Jalapeño Cheddar Focaccia Bread

Jalapeño Cheddar Focaccia Bread

Last week I made the most tasty Greek Turkey Soup, and while I loved every bite of it, I was wishing I had some of my Rosemary Focaccia Bread to dip in the soup and soak up all the deliciousness.

I didn’t want to run into that problem again this week when I made my Chipotle Stout Chili, so I decided to make this Jalapeño Cheddar Focaccia Bread to dip up all that chili goodness!

Read the full post here!

Rosemary Focaccia Bread

Baking homemade rosemary focaccia bread is easy, fun & delicious. Simply mix the dough together, let rise, then sprinkle with rosemary & bake!

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There might not be a smell I love in the world more than fresh rosemary!

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I started my own little herb garden and the first herb I bought was rosemary, not even for its culinary use but merely so I could go outside every morning and smell it!

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Fortunately on Saturday I was able to use it for both purposes in this amazing freshly baked rosemary focaccia bread!

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Ingredients (makes 2 loaves)

  • 1/4 oz active dry yeast
  • 1 tbsp sugar
  • 1 cup warm water
  • 2 1/2 cups flour
  • 1 tsp salt
  • 1 tbsp butter
  • 3 tbsp fresh rosemary (chopped)
  • 1 tsp black pepper
  • 1 tsp italian seasoning
  • 2 tbsp olive oil

(Ignore the baking powder in the picture, that little Clabber Girl just jumped right in there, little camera hog 😉 )

Start by combing the yeast, sugar and water and wait 10 minutes until bubbly.

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Then add in the flour and butter.

Next, add in the salt, pepper, italian seasoning and 2 tbsp of rosemary.

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Form the mixture into a ball and place on floured surface and knead for 10 minutes.

Next, spread olive oil on the inside of a bowl and place the kneaded dough into the bowl and cover.

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Allow the dough to rise for an hour and a half or until doubled in size.

Next, split the dough in half and form into two oval shapes on a Baking Stone. Use your finger to press indentations into the bread (fun!)

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Bake at 400ºF for 10 minutes.

Remove from the oven and brush with the remaining olive oil.

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Next, top with the remaining rosemary and bake for an additional 10 minutes.

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Now the bread should be brown on top and your house should smell amazing!

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And oh yes… it does!

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This bread is delicious at brunch with a  Spinach, Bacon and Goat Cheese Frittata!

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Or sliced and made into a panini!

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I made a steak sandwich with leftover Coffee Crusted Tri Tip and this delicious bread… Oh wow, talk about one delicious panini!

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♣ Vegetarian Option: This recipe is vegetarian.

Rosemary Focaccia Bread

Cook Time: 20 minutes

Yield: 2 loaves

Rosemary Focaccia Bread

Ingredients

  • 1/4 oz active dry yeast
  • 1 tbsp sugar
  • 1 cup warm water
  • 2 1/2 cups flour
  • 1 tsp salt
  • 1 tbsp butter
  • 3 tbsp fresh rosemary (chopped)
  • 1 tsp black pepper
  • 1 tsp italian seasoning
  • 2 tbsp olive oil

Instructions

  1. Start by combing the yeast, sugar and water and wait 10 minutes until bubbly.
  2. Then add in the flour and butter.
  3. Add the salt, pepper, italian seasoning and 2 tbsp of rosemary.
  4. Form the mixture into a ball and place on floured surface and knead for 10 minutes.
  5. Spread olive oil on the inside of a bowl and place the kneaded dough into the bowl and cover.
  6. Allow the dough to rise for an hour and a half or until doubled in size.
  7. Split the dough in half and form into two oval shapes on a baking stone.
  8. Use your finger to press indentations into the bread.
  9. Bake at 400º for 10 minutes.
  10. Remove from the oven and brush with the remaining olive oil.
  11. Top with the remaining rosemary and bake for an additional 10 minutes.
http://whitneybond.com/2012/02/20/whats-for-a-side-rosemary-focaccia-bread/

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