Rosemary Focaccia

28 Jun

Rosemary Focaccia

Before I get to this recipe, I have a confession to make: I use a bread machine.

And I know you’re probably thinking: “How lame. What kind of real cook uses a bread machine?”

But before things get out of hand, let me explain. I started off feeling that way too — like using a bread machine was cheating.  However, no matter how much I tried to fight it, thoughts of bread machines kept creeping into my head. Because although I love fresh bread, I tend to be intimidated by most bread recipes. But I heard rumors that these mysterious bread machines would produce warm, carbo-loaded goodness with minimal effort effort on my part.  And in the end, I couldn’t fight the craving for fresh bread. So I broke down;  dropped a hint to my husband and he got me one for Christmas.

Now let me tell you, this bulky, not very cool-looking machine is a game changer. The most obvious reason is that I can put in  a few ingredients, set the timer, go to work, and come home to an apartment smelling of delicious bread.

But beyond that, here are some other reasons bread machines are awesome.

  1. Stand Mixer Alternative — Most dough related recipes require a stand mixer, but I don’t have one. So instead, I throw my ingredients in the bread machine, select the dough setting, and let the machine do the work. (I actually use my bread machine more often for mixing dough than for actually cooking the bread.)
  2. Less Waiting Around — A lot of bread recipes require that you knead the dough, let it rise for a while, then knead it some more (repeat a few times). So even though you’re not actively doing something the whole time, you’re still somewhat tied to your house for a few hours. The bread machine takes care of all those repeated kneadings for you.
  3. More bread, all the time — ‘nuf said

OK, now that my bread machine rant is done, back to the recipe. I’m not sure if this officially qualifies as focaccia, but I poked the little holes on top so that seems close enough. Try this quick and easy recipe, for a yummy side with dinner or as an appetizer with dipping oils.

Rosemary Focaccia

1 cup lukewarm water
2 tablespoons olive oil
1/2 teaspoon salt
2 teaspoons chopped garlic
1 tablespoon chopped fresh rosemary
1 1/2 cups bread flour
1 1/2 cups whole wheat flour
1 1/2 teaspoons active dry yeast
2 tablespoons olive oil
2 teaspoons chopped fresh rosemary
1/4 teaspoon flakey sea salt

  1. Place water, 2 tablespoons olive oil, salt, garlic, 1 tablespoon rosemary, flours and yeast in the pan of the bread machine in the order recommended by the manufacturer. Select Dough cycle; press Start.
  2. Remove dough from bread machine when cycle is complete. Pat dough into either a 9×13 inch greased baking pan or 12 inch pizza pan. Stretch dough so that it reaches the edges of the pan.
  3. Preheat oven to 375 degrees F (200 degrees C). Cover foccacia with plastic wrap while oven preheats.
  4. Use your fingers to dimple the dough every inch or so. Drizzle the dough with remaining the olive oil and sprinkle with remaining rosemary and salt.
  5. Bake in preheated oven for 20 to 25 minutes, or until golden brown. Let cool for 5 minutes before serving.

Adapted from allrecipes


One Response to “Rosemary Focaccia”


  1. July 4th 2013: Bread, Pasta and Mushrooms | Heat in the Kitchen - July 3, 2013

    […] Rosemary Focaccia […]


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