Once upon a time, I wouldn’t attempt to make homemade bread of any kind. Then, I thought about it and realized ‘so what if I ruin a little flour and water. I can make it until I get it right’. And, let me tell you – it has been worth it. From my Mother-in-law’s holiday homemade dinner rolls, cinnamon rolls, to this fabulous Foccacia Bread. It’s all good! So, get out our bread bowl and whip up this recipe. It is so wonderful to serve with flavored olive oils, a big tray of fruit and cheese with a great bottle of wine. Heck! That’s dinner at my house.
1 Tbsp. dry yeast
1 Tbsp. sugar
1 cup warm water (105-115 degrees)
2 ½ cups white flour
1 tsp. salt
2 Tbsp. fresh rosemary, chopped
1 Tbsp. canola, olive or peanut oil
nonstick cooking spray
2 Tbsp. butter
olive oil & herbs
Place yeast, sugar and water in large bowl or food processor and allow mixture to become bubbly. Mix in 2 cups of flour and the salt. Add one tablespoon of the fresh chopped rosemary.
Knead for about 10 minutes by hand or in food processor about 30 seconds until smooth and elastic. Add flour if necessary. Oil a bowl, put dough in it and cover with a towel. Let dough rise in a warm place for one hour until doubled in size. Punch down the dough . Let dough rest about 5 to 10 minutes.
Spray baking pan (large cast iron skillet) with cooking spray. Shape the dough into a large round loaf and place in pan. Melt margarine or butter and brush over the top of the loaf. Sprinkle remaining 1 tablespoon of rosemary over the loaf and press lightly into the surface. Let loaf rise again until doubled, about 45 minutes. Preheat oven to 450 degrees. Lightly sprinkle course salt over the loaf. Bake for 20 to 25 minutes, until lightly browned. Serve with olive oil mixed with herbs for dipping.