Rosemary Focaccia Bread

Every week at our local farmers’ market, I admire the baked goods, especially the breads. I have always favored the focaccia, which were topped with sweet and savory ingredients that made the perfect breakfast or afternoon snack. This year, the Little House on Pine is adding focaccia to our list of recipes. We have several perennial rosemary plants throughout the yard, which add a perfect subtle but herbal flavor. Usually we end up eating a slice or two for breakfast, but I wouldn’t blame you if you went straight for the grilled cheese with this bread, it is kind of amazing.

Rosemary sprigs with olive oil

Rosemary sprigs with olive oil


Rustic rosemary focaccia

Rustic rosemary focaccia

Rosemary focaccia bread is a staple at our homestead
Rosemary Focaccia Bread
Print Recipe
Perfect for breakfast, any sandwich, or as an accompaniment to a warm soup, this rosemary focaccia is a weekly staple at the Little House on Pine.
Servings Prep Time
1 loaf 15 minutes
Cook Time Passive Time
25 minutes 40 minutes
Servings Prep Time
1 loaf 15 minutes
Cook Time Passive Time
25 minutes 40 minutes
Rosemary focaccia bread is a staple at our homestead
Rosemary Focaccia Bread
Print Recipe
Perfect for breakfast, any sandwich, or as an accompaniment to a warm soup, this rosemary focaccia is a weekly staple at the Little House on Pine.
Servings Prep Time
1 loaf 15 minutes
Cook Time Passive Time
25 minutes 40 minutes
Servings Prep Time
1 loaf 15 minutes
Cook Time Passive Time
25 minutes 40 minutes
Ingredients
Servings: loaf
Instructions
  1. In a large bowl, add the yeast and honey to warm water. Stir to incorporate and let rest for 5-10 minutes.
  2. Add flour, olive oil, salt, and half of the rosemary (about 1/8 cup). Combine until the dough is soft yet cohesive. It should not be too sticky (if so, add flour) nor too stiff.
  3. Gently knead the dough into a ball and set in a well-oiled pan (either a cast iron skillet or a dark cake pan depending on the shape and thickness you want.) Cover the dough with a towel, set in a warm spot, and let the dough rise for about 30 minutes.
  4. Once risen, drizzle with olive oil and sprinkle on the remaining chopped rosemary. Gently reshape your bread if it has pulled away from the sides at all. If you wish to be fancy, you can cut some patterns in the top of your bread at this point.
  5. Bake at 400° for 25 minutes or until the bread is light golden brown.
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