Rosemary Focaccia

Servings: 2 loaves

• Calories: 786 | Total Fat: 21g
• Carbohydrates: 128g | Saturated Fat: 5g
• Cholesterol: 15mg| Protein: 17g
• Sodium: 1226mg | Sugar: 6g
• Fiber: 6g

• Prep Time: 30min
• Cook Time: 20min
• Rising Time: 1hr 30min
• Total Time: 2hrs 20min

Ingredients

• 1) 0.25 oz active dry yeast
• 2) 1 tablespoon sugar
• 3) 1 cup warm water
• 4) 2.5 cups all-purpose flour
• 5) 1 teaspoon salt
• 6) 1 teaspoon freshly ground black pepper
• 7) 1 teaspoon Italian seasoning
• 8) 3 tablespoons fresh rosemary, chopped - divided
• 9) 1 tablespoon butter
• 10) 2 tablespoon olive oil

Steps

• 1) Combine the yeast, sugar and water in a large bowl. Wait 10 minutes until the top of the mixture is covered in bubbles.
• 2) Add the flour, salt, black pepper, Italian seasoning, 2 tablespoons chopped rosemary and butter.
• 3) Form the mixture into a ball and place on a floured surface. Knead for 10 minutes.
• 4) Spread 1 tablespoon olive oil on the inside of a bowl and place the kneaded dough in the bowl.
• 5) Cover the bowl with plastic wrap or a clean kitchen towel.
• 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. Place on a baking stone or parchment lined baking sheet.
• 8) Use your finger to press indentations into the bread.
• 9) Bake at 400ºF for 10 minutes.
• 10) Remove from the oven and brush with the remaining 1 tablespoon olive oil.
• 11) Top with the remaining 1 tablespoon chopped rosemary and bake for an additional 10 minutes.

Notes

• 1) Wrap any leftover homemade focaccia bread in foil or plastic wrap and leave on the counter for 2-3 days.
  To reheat the rosemary focaccia bread for serving, place in a 350°F | 180ºC oven for 5 minutes.