Photo: Hector Sanchez; Styling: Caroline M. Cunningham
Hands-on Time:
30 Mins
Total Time:
3 Hours
Yield:
Makes 10 to 12 servings

Most of us aren’t making bread on the regular, but now that we’ve tried this aromatic and tender Rosemary Focaccia Bread, we can’t understand why.

It’s the bread that will make bakers of us all. It’s that good. This recipe pairs fragrant herbs with a satisfying, hearty bread base that’s delicious on its own, warm with a pad of butter, or toasted into a lunchtime sandwich. (Pro tip: Pair it with an herb-loaded pesto and marinated olives for an easy appetizer!) Focaccia is the bread your kitchen is missing, and this is the recipe you should embark on first, because it’s so easy. It requires only eight ingredients, most of which you’re guaranteed to have in your cabinets already. Try this recipe once, and you’ll never look back. When baking up this bread, don’t skimp on the fresh rosemary leaves. Pick them yourself or buy them as fresh as possible—they really make the bread memorable.

How to Make It

Step 1

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

Step 2

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

Step 3

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

Step 4

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.

Step 5

Preheat oven to 475°. Press handle of a wooden spoon into dough to make indentations at 1-inch intervals; drizzle with 3 Tbsp. oil. Sprinkle with kosher salt and remaining 1 Tbsp. rosemary. Bake 14 to 16 minutes or until top is light brown. Remove from pan to a wire rack, and cool 10 minutes.