This time of year is always a little rough as we impatiently wait for Spring to arrive so we don’t have to bundle up and we can spend more time outside. The sun is starting to be up for much longer in a day which is a wonderful sign that we are getting closer. Thank goodness! Nothing better than making a fresh loaf of bread to pair with some soup or delicious oils to cozy up and embrace each others company while we wait!
Recently, our family visited Banff, Alberta for a hockey tournament. Such a fun weekend watching the kids take 1st place in the tournament, we really do have an amazing team! Of course, we took to the shops on main street to kill time between games and I was so excited to come across a beautiful oil and vinegar store that lured me in at first sight. I probably could have spent an hour in the store but the kids were ready to get going. If you ever get a chance to try out Evoolution Canada – Luxury Oils and Vinegars, I highly recommend it as these products really kick up your salads, cooking and pair beautifully with breads.
Kids loved this bread (especially poking holes into the dough!) and it’s best served right out of the oven, it’s a perfect comfort food! Enjoy!
~Tammy
Rosemary Focaccia Bread
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Loading...Ingredients
- 3 1/2 Cups - All Purpose Flour
- 1 Package or (1 1/2 tsp)- Active Dry Yeast
- 2 tsp - Fine Sea Salt
- 2 tsp - Sugar
- 1 tbsp - Chopped Fresh Rosemary (or 1 tsp dried) - Extra to sprinkle on top
- 1 1/3 cup - Warm Water (about 120°F)
- 1/4 cup - Extra virgin Olive Oil (Extra for drizzling afterwards)
Instructions
Using a stand mixer with the dough hook, add warm water and sugar together and stir until combined
Sprinkle yeast on top of water and then give a stir. Let sit for about 10 minutes until the mixture looks foamy
Using a low speed, gradually add the flour, olive oil, rosemary, thyme and salt. Increase speed to medium and stir for an additional 5 minutes. If you find that the dough is a bit too sticky and not pulling away from the sides of the bowl, you can add a little bit of flour. I usually just use one tablespoon at a time.
Remove dough from the bowl and form into a ball. Grease the mixing bowl with olive oil and place the ball of dough back in and let it rest for about an hour in a warm spot with a damp towel covering the bowl. It should double in size.
On a floured surface, turn out bread and roll out into a circle with a thickness of about 1/2 inch. Cover with plastic wrap and let rise for an additional 20 minutes.
Preheat oven to 400° F.
Transfer dough onto a baking sheet and then dimple the bread by pressing your fingers right through until you hit the pan. Drizzle with olive oil, salt and fresh rosemary.
Bake for 20 minutes or until nice and lightly brown
Best served immediately however you can also refrigerate to enjoy later. I usually will warm it before serving.
