Rosemary Focaccia Bread {SRC}

Easy to put together, no knead focaccia bread done in under two hours. Perfect addition to any meal.

This month for the Secret Recipe Club I got Sally from Bewitching Kitchen.  Sally does science research at Kansas State University one of the universities I work with so I immediately felt a connection. She grew up in Brazil and lived in Paris so her recipes have a very international flare.  There were several recipes I was picking between - Tlayuda, Mexican pizza, Beef and Broccoli Stir Fry, and pretty much every bread recipe. And boy does she have a lot of bread recipes. It must be from her time in Paris. 

I ultimately ended up with a bread recipe. The No Knead Focaccia to be exact.  We were planning a semi special meal and I wanted something nice to serve with it.  Nice to me means warm bread. Having this focaccia was like the warm, irresistible bread basket in front of you at a restaurant.

The whole recipe from start to out of the oven was done in under two hours. Not bad for homemade bread. It was wonderful with dinner and then we used the extra for sandwiches the next day.

If you haven't visited Sally's Bewitching Kitchen please do. She is a very active member of SRC and I swear she visits every blog to comment each month. Thanks Sally for the great recipe!

Rosemary Focaccia

by Emily Morris

Prep Time: 10 minutes, plus 40 minutes ri

Cook Time: 30 minutes

Keywords: bake bread

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Ingredients (serves 12)

• 2 cups lukewarm water
• 2 tsp active dry yeast
• 4 cups unbleached bread flour
• 3 tsp salt
• 2-3 tsp olive oil
• 2 T chopped fresh rosemary
• 1 tsp kosher salt

Instructions

In the bowl of a stand mixer, add lukewarm water, sprinkle yeast over water and stir until dissolved. Turn on low with a dough hook and mix 2 cups of flour and salt until smooth, about 2 minutes. Add the remaining 2 cups of flour, stirring for 2 more minutes, just until the dough pulls away from the sides of the bowl, and the flour is fully incorporated.

Cover the bowl with plastic wrap and let it rise in a warm place until doubled in size, 30 to 40 minutes.

Heat the oven to 500F. Oil a 13×18 inch baking sheet.

Place the dough onto the middle of the baking sheet, drizzle the surface with 2 tsp olive oil. gently use your fingers stretch the dough to the edges of the sheet, making indentations as you go. If needed drizzle a bit more olive oil on the surface. Finish by sprinkling the top with rosemary and salt.

Place in the oven and reduce the temperature to 450F. Bake for 15 to 20 minutes, until golden brown. Serve warm.

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