Just over a year ago I took a terrific bread class from a friend of mine who is an AMAZING cook. This was one of the breads we made and it is DELICIOUS! The whole family loves it. It goes terrific with this soup here. Which if your weather has been anything like ours you might as well make the most of it.
Kneader’s Rosemary Foccacia Bread
- 1 TBS active dry yeast
- 1 cup warm water
- 2 TBS fresh Rosemary, chopped
- 2 TBS butter (divided)
- 1 TBS sugar
- 2 1/2 cups flour
- 1 tsp. salt
- 1/4-1/2 tsp sea salt
- Place yeast, sugar and water large bowl. Allow to rest until yeast is bubbly.
- Mix in 1 TBS. butter, salt and 2 cups flour.
- Add 1 TBS rosemary. Knead for about 10 minutes by hand or 5 minutes in a mixer.
- Add additional 1/2 – 1 cup of flour . (Dough should be fairly soft!)
- Drizzle olive oil in a bowl, put dough in and cover with a towel. Let rise in a warm place for about 1 hour or until doubled in size. ( I like to place a bowl of hot water in my microwave for a few minutes just before this and then place the bowl in there to rise)
- Punch down and divide in half.
- Spray baking sheet, lined with parchment paper with cooking spray. Shape dough into 2 small rounded loaves.
- Sprinkle with remaining 1 TBS rosemary (can also sprinkle with sea salt and Parmesan cheese ~ this is how the munchkins prefer it!).
- Cover and let rise again until doubled (about 45 min).
- Preheat oven to 375 degrees.
- CAREFULLY transfer to oven. If you aren’t careful the bread will fall (yes personal experience) Bake for 15-20 minutes until lightly browned
- Remove from oven and brush with remaining butter or drizzle with a little extra virgin olive oil.
I think I will be trying my hand at growing a rosemary bush this summer if the weather ever allows it!