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Rosemary Focaccia Bread
Print Recipe
Baking homemade rosemary focaccia bread is easy, fun and delicious! This Italian bread recipe can be served as a side or appetizer. Or slice it up to make a delicious sandwich!
Course
Appetizer, Side Dish
Cuisine
Italian
Prep Time
30
minutes
mins
Cook Time
20
minutes
mins
Rising Time
1
hour
hr
30
minutes
mins
Total Time
2
hours
hrs
20
minutes
mins
Servings
2
loaves
Calories
786
Author
Whitney Bond
Ingredients
¼
oz
active dry yeast
1
tbsp
sugar
1
cup
warm water
2 ½
cups
all-purpose flour
1
tsp
salt
1
tsp
black pepper
1
tsp
Italian seasoning
3
tbsp
fresh rosemary
chopped - divided
1
tbsp
butter
2
tbsp
olive oil
Instructions
Combine the yeast, sugar and water in a large bowl. Wait 10 minutes until the top of the mixture is covered in bubbles.
Add the flour, salt, black pepper, Italian seasoning, 2 tbsp chopped rosemary and butter.
Form the mixture into a ball and place on a floured surface. Knead for 10 minutes.
Spread 1 tbsp olive oil on the inside of a bowl and place the kneaded dough in the bowl.
Cover the bowl with plastic wrap or a clean kitchen towel.
Allow the dough to rise for an hour and a half or until doubled in size.
Split the dough in half and form into two oval shapes. Place on a baking stone or parchment lined baking sheet.
Use your finger to press indentations into the bread.
Bake at 400ºF for 10 minutes.
Remove from the oven and brush with the remaining 1 tbsp olive oil.
Top with the remaining 1 tbsp chopped rosemary and bake for an additional 10 minutes.
Nutrition
Calories:
786
kcal
|
Carbohydrates:
128
g
|
Protein:
17
g
|
Fat:
21
g
|
Saturated Fat:
5
g
|
Cholesterol:
15
mg
|
Sodium:
1226
mg
|
Potassium:
201
mg
|
Fiber:
6
g
|
Sugar:
6
g
|
Vitamin A:
250
mg
|
Vitamin C:
0.6
mg
|
Calcium:
46
mg
|
Iron:
7.8
mg