Rosemary Garlic Foccacia Bread

Rosemary Garlic Foccacia Bread

Life without bread would be dismal. Even those who are allergic to gluten find ways to have bread. And ask anydieter and you will find that they crave bread. Bread is just so delicious, so satisfying. Adding garlic, herbs, and olive oil to bread sends it into another realm entirely. When the heat hits those aromatics your entire house fills with the intoxicating smells of yeast and garlic. I think if you put that smell in a bottle and then wore a little into a bar, men would flock to you.

Chanel No.5 has nothing on fresh baked bread.

Anyway, this particular loaf is a Foccacia. Foccacia is an Italian loaf that is very versatile. It is not only great as a bread to go with dinner but it also makes a delicious sandwich bread. The rosemary and garlic give it an earthy taste that I love, but you could easily substitute any fresh herbs that you want and end up with a unique bread. This recipe makes a loaf the size of a half sheet pan or standard cookie sheet. You could easily split the dough and make one loaf and freeze the other for another day. Feel free to play around with your flavors on this one. You won’t be disappointed.

Rosemary Garlic Foccacia

makes a 12×18 loaf

1 package active dry yeast

1 1/2 cups warm water ( no hotter than 110 degrees)

3 T olive oil

5 c. bread flour

2 t. salt

1 T fresh or 1 t. dry rosemary

For topping:

3 T olive oil

4 garlic cloves, minced

1 T fresh or 1 t. dry rosemary

In a small bowl mix together yeast, water, and oil together and let stand for 5 minutes.

In a large bowl, sift the flour and salt together. Make a well in the center. Pour the yeast mixture in the well and mix into a soft sticky dough.

Turn out the dough onto a floured work surface and knead until the dough is smooth and elastic, about 10 minutes.

Place the dough into a lightly oiled bowl, oil the top of the dough, cover, and let rise until doubled, about 1 1/2 hours.

Punch all the air out of the dough, and turn out onto a lightly floured work surface. Knead in the rosemary.

Using a floured rolling pin, roll out the dough until it is large enough to fit into a well oiled sheet pan. Place dough into the pan and cover and let rise for 30 minutes.  Uncover, poke dimples into the dough using your fingers.  Cover and let rise for another 30 minutes.

Preheat oven to 400 degrees. Drizzle the loaf with olive oil and top with rosemary and minced garlic.

Bake for 25-30 minutes or until bread is golden. Immediately remove from pan and let cool on a wire rack.

Serve warm or slice horizontally to use as sandwich bread.

 

Foccacia Sandwich

1/2 loaf Foccacia, sliced horizontally

Hard Salami

Sliced turkey breast

Sliced Provolone or Swiss

chopped Kalamata olives

sliced tomato

chopped Romaine

thinly sliced red onion

1 T dijon mustard

2 T mayo

salt and pepper

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Rosemary Garlic Foccacia Bread

Easy Italian style bread that can be made in a sheet pan and then turned into an amazing sandwich.

Course bread
Cuisine italian
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 12 servings
Calories 420 kcal
Author jodiemo

Ingredients

  • 1 package active dry yeast
  • 1 1/2 cups warm water no hotter than 110 degrees
  • 3 T olive oil
  • 5 c. bread flour
  • 2 t. salt
  • 1 T fresh or 1 t. dry rosemary

For topping:

  • 3 T olive oil
  • 4 garlic cloves minced
  • 1 T fresh or 1 t. dry rosemary

Instructions

  1. In a small bowl mix together yeast, water, and oil together and let stand for 5 minutes.
  2. In a large bowl, sift the flour and salt together. Make a well in the center. Pour the yeast mixture in the well and mix into a soft sticky dough.
  3. Turn out the dough onto a floured work surface and knead until the dough is smooth and elastic, about 10 minutes.
  4. Place the dough into a lightly oiled bowl, oil the top of the dough, cover, and let rise until doubled, about 1 1/2 hours.
  5. Punch all the air out of the dough, and turn out onto a lightly floured work surface. Knead in the rosemary.
  6. Using a floured rolling pin, roll out the dough until it is large enough to fit into a well oiled sheet pan. Place dough into the pan and cover and let rise for 30 minutes. Uncover, poke dimples into the dough using your fingers. Cover and let rise for another 30 minutes.
  7. Preheat oven to 400 degrees. Drizzle the loaf with olive oil and top with rosemary and minced garlic.
  8. Bake for 25-30 minutes or until bread is golden. Immediately remove from pan and let cool on a wire rack.
  9. Serve warm or slice horizontally to use as sandwich bread.
Nutrition Facts
Rosemary Garlic Foccacia Bread
Amount Per Serving
Calories 420 Calories from Fat 72
% Daily Value*
Total Fat 8g 12%
Saturated Fat 1g 5%
Sodium 67mg 3%
Potassium 102mg 3%
Total Carbohydrates 72g 24%
Dietary Fiber 2g 8%
Protein 11g 22%
Vitamin A 0.2%
Vitamin C 0.6%
Calcium 2%
Iron 5.7%
* Percent Daily Values are based on a 2000 calorie diet.

 

jodiemo

Jodie is a wife, mom, writer and lover of chickens and gardens. She runs her family's winery by day and cooks and writes by night.

This Post Has One Comment
  1. You are right… there is nothing better than the smell of freshly baked bread! I bet this not only smelled awesome, but tasted great, too!

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