Rosemary Focaccia Bread

My family's favorite bread recipe!  It is so delicious, when it is cooking, the smell spreads through the house calling everyone to the kitchen.  The best part is that it's super easy to make!  That is why I put it in this blog.  Only favorite recipes are allowed in this blog, and part of being a favorite is that it isn't so painful to make again and again.  My friend Mina gave me this recipe and made it with me to show me how it's done.  I will forever be grateful for her.  She is an amazing cook and friend.  

Rosemary Focaccia Bread

First, Grab a large mixing bowl.  Then turn your tap on to the hottest setting and let the water get as hot it can.  Put 2 cups of hot tap water into the bowl.  

Dissolve 2 Tbs. of honey into the warm water.  

Add 1 Tbs. of yeast and stir it into the water/honey mixture.  Set it aside.  If you're really interested in watching the yeast grow, you can stare at it, 'cause I'm not gonna lie, it's kinda cool.  The yeast loves warmth and sugar and you'll see it blossoming as it multiplies.

Next, chop up the rosemary.  Wash it off and then turn it upside down and pull the rosemary leaves off of the twigs.  Then coarsely chop the leaves. Discard the twigs. Then, divide the chopped rosemary into two equal piles.

Then, check the yeast mixture and if it's bubbly, then it's ready to go.  If it's not, then your yeast is dead and you need a new bag of yeast:).  Let's assume it's good. Add 1/2 tsp. of salt, one of the piles of rosemary and mix with a wooden spoon.  

Now add 1 cup of flour and mix, keep adding 1 cup of flour at a time until it turns into a ball of dough.  Usually add around 3-4 cups.  

Sprinkle some flour on the clean and sanitized counter top (in case my children are following this recipe) and dump the dough ball onto the floured counter top.  Take the last cup of flour (cup 4 or 5) and sprinkle some of it onto the dough and knead the dough.  Pro tip, put a little flour on your hands and rub them together, it will prevent the dough from sticking to your hands.  Kneading the dough adds air into the bread so it is fluffier.  Knead for a few minutes.  Kneading does not mean sticking your fingers into the dough, which my children always do.  Keep your fingers together and use the palms of your hands to fold the dough over onto its self.  The goal is to add the least amount of flour possible to the dough while keeping the dough floured and not sticky as you knead.  The dough should not be stiff and hard and have cracks in it, this will happen if you add too much flour.   

Once it is kneaded, shape the soft dough it into a ball.  Wash your dough bowl and spray it with nonstick spray or cover in olive oil.  Place the dough ball in it and cover with a damp tea towel and set it in a warm spot in your kitchen to rise.  I usually put it close to the oven while the oven is preheating.  You can also put the oven on warm and put the covered bowl inside.  This helps it rise faster. 

Wait until the bread doubles in size.  (FYI, I have skipped this entire rising process before, so it's possible to do that if you're in a hurry.  The bread isn't as big, but it's still good.)  This is a good time to preheat the oven to 425 degrees.  

Once it has doubled in size, punch down the dough on your floured surface.  Then, put nonstick spray in a 9x13 inch pan (cake pan) and put the dough in it.  Gently spread the dough out in the pan to fill the space.  Dimple the dough with your fingers, which means pinch it all over.  Kinda fun.  Drizzle the dough with olive oil and sprinkle with plenty of course salt.  Sprinkle the other pile of fresh rosemary all over the top.  Cover with a damp tea towel and let rise to the top of the pan.  

Once it has risen, put it in the pre-heated oven.  Bake at 425 degrees for 20 min or until golden brown.  Once you take it out of the oven, drizzle the top with olive oil and sprinkle with coarse salt (as needed).  And just in case you didn't get enough olive oil, my kids love to dip the bread in a plate of olive oil that we have added salt and cracked black pepper to.  

This bread reminds me of the holiday seasons.  Thanksgiving, Christmas and cold weather.  Leftover turkey sandwiches with this bread are yum!  This bread paired with Chicken Fettuccine or any soup is amazing. 

Rosemary Focaccia Bread

1 Tbs. Yeast in 2 C warm water

2 Tbs. Honey

1/2 Tsp. salt

4-5 Cups flour

2 Tbs. Chopped fresh rosemary for dough

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2 Tbs. Chopped fresh rosemary for top of dough

Olive oil

Course salt

Mix all top ingredients with a wooden spoon.  Knead the dough for a few minutes until it's not sticky anymore.  Put the dough ball in an olive oil coated bowl and cover to rise in warm oven until doubled in size.  Punch it down and put in 9x13 sprayed pan.  Dimple the dough with fingers, drizzle with more olive oil, sprinkle with plenty of course salt and more chopped rosemary.  Let rise to top of the pan.  Bake at 425 degrees for 20 minutes or until golden brown.   

-Mina Kendig