Rosemary Focaccia Bread is incredibly easy to make in your bread maker! I found this version on a Pinterest posting from Food and Wine magazine. It creates less mess and the aroma coming from your oven can not be ignored! It’s almost therapeutic; I feel my stress level being reduced. It’s crispy and oh so flavorful! Spread some Pesto on it and just call it dinner on a warm night or a cold winter’s day! It’s definitely worth the time spent; the reward will be in your mouth and in your belly!
Place the ingredients in the bread maker in the order recommended for your machine. Program it as previously indicated and let it get busy! I set my bread maker to the dough setting and it does all the work for me! One hour and 30 minutes that I can call me own. Go read a book! Enjoy a leisurely bike ride. Just relax! I’m sure you can revise these directions to make without he bread machine without much difficulty, but it might be a little messier.
Here’s the view when the dough cycle, which includes the first rise, is completed. Just empty dough onto a lightly floured surface.
Separate into 2 equal parts; smooth into 2 disc-shaped mounds and allow to rise a second time for about an hour on a parchment-lined cookie sheet. Place caddy-cornered.
Begin to preheat your oven to 425 degrees while you complete this next step. Press dough down at the end of the second rise and spread it to an 8-9″ circle. Make spiraling indentations using the round end of wooden spoon handle. Spread equal amounts of olive oil on each. Make sure to cover the entire surface, including each indentation. Sprinkle 1/2 teaspoon of kosher salt on each. Allow to rise until oven beeps, “I’m ready!”
Ahhh! The aroma of rosemary filtering through the house. Is there anything more calming to the soul? Let it cool a little before you slice, but it’s best to serve while warm! Enjoy!
Serves: 2- 8"-9" loaves
- 1 c. plus 3 T. water- 105-115 degrees
- 3 c. bread flour
- 1 t. sugar
- ¾ t. salt
- 1¼ oz. pkg. active dry yeast
- 3 T. extra virgin olive oil
- 1 t. kosher salt
- 2 sprigs of rosemary
- Place ingredients in bread machine in order recommended by its manufacturer .
- Set machine on dough cycle.(This was a 1 hour and 30 minute cycle.)
- When complete, remove dough onto lightly floured surface and split into 2 equal parts.
- Form into disc-shaped mounds, tucking under any dough to smooth out appearance.
- Place caddy-cornered onto cookie sheet lined with parchment paper.
- Allow to sit and rise a second time for about 45 minutes to an hour or until double in bulk.
- Flatten and spread out each mound to form a 8-9" diameter that is about ½" in height.
- Using the round end of a wooden spoon, make depressions in the dough starting at the center and spiraling out to the edge.
- Pour 1½ T. of olive oil on the center of each mound. Spread out oil to the edges of each, being sure to fill in each little round depression with oil.
- Sprinkle ½ t. kosher salt over each.
- Bake at 425 degrees for about 18-22 minutes until tops are golden brown. Rotate position of pans at the halfway point of cooking. Tap on the crust for a beautiful sound effect.