Rosemary Focaccia Bread

Name: Rosemary Focaccia Bread
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 12
Cuisine: Mediterranean, Italian, European
Ingredients: 7 grams envelope active dry yeast; 1 liters bread flour; 59 milliliters extra virgin olive oil; 3 Tbsps extra virgin olive oil; 2 Tbsps fresh rosemary leaves, divided; 1 teaspoon kosher salt; 1 Tbsp table salt; 394 milliliters lukewarm water (100° to 110°)

The recipe Rosemary Focaccia Bread is ready in roughly 3 hours and is definitely a tremendous vegan option for lovers of Mediterranean food. This recipe makes 12 servings with 242 calories, 6g of protein, and 9g of fat each. This recipe covers 5% of your daily requirements of vitamins and minerals. A mixture of rosemary leaves, bread flour, extra virgin olive oil, and a handful of other ingredients are all it takes to make this recipe so scrumptious.

Instructions

Stir together yeast and warm water in bowl of a heavy-duty electric stand mixer; let stand 5 minutes.

Ingredients you will need

Water

Yeast

Equipment you will use

Stand Mixer

Bowl

Add bread flour, 1/4 cup oil, and 1 Tbsp. table salt to yeast mixture. Beat on low speed, using paddle attachment, 10 seconds or until blended. Increase speed to medium. Beat 45 seconds or until dough is smooth.

Ingredients you will need

Bread Flour

Table Salt

Dough

Yeast

Cooking Oil

Add 1 Tbsp. rosemary. Replace paddle attachment with dough hook; increase speed to medium-high, and beat 4 minutes. (Dough will be sticky.)

Ingredients you will need

Rosemary

Dough

Turn dough onto a floured surface, and knead until smooth and elastic (about 1 minute).

Ingredients you will need

Dough

Place in a greased bowl, turning to coat. Cover dough with plastic wrap, and let rise in a warm place (80 to 85), free from drafts, 1 hour or until doubled in bulk.

Ingredients you will need

Dough

Wrap

Equipment you will use

Plastic Wrap

Bowl

Press dough into a well greased 15- x 10-inch jelly-roll pan, pressing to about 1/4-inch thickness. Cover with a kitchen towel, and let rise in a warm place 1 hour.

Ingredients you will need

Dough

Jelly

Roll

Equipment you will use

Kitchen Towels

Frying Pan

Preheat oven to 47

Equipment you will use

Oven

Press handle of a wooden spoon into dough to make indentations at 1-inch intervals; drizzle with 3 Tbsp. oil.

Ingredients you will need

Dough

Cooking Oil

Equipment you will use

Wooden Spoon

Sprinkle with kosher salt and remaining 1 Tbsp. rosemary.

Ingredients you will need

Kosher Salt

Rosemary

Bake 14 to 16 minutes or until top is light brown.

Equipment you will use

Oven

Remove from pan to a wire rack, and cool 10 minutes.

Equipment you will use

Wire Rack

Frying Pan

Equipment

Ingredients

Servings:

7grams

envelope active dry yeast 1liters

bread flour 59milliliters

extra virgin olive oil 3Tbsps

extra virgin olive oil 2Tbsps

fresh rosemary leaves, divided 1teaspoon

kosher salt 1Tbsp

table salt 394milliliters

lukewarm water (100° to 110°)

Recommended wine: Chianti, Trebbiano, Verdicchio

Italian works really well with Chianti, Trebbiano, and Verdicchio. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. The Castello di Ama Chianti Classico San Lorenzo Gran Selezione with a 4.5 out of 5 star rating seems like a good match. It costs about 48 dollars per bottle.