I really enjoy making bread in my bread maker.
And I really enjoy bringing bread to social get-togethers. And this Rosemary Focaccia Bread is a crowd pleaser that also has people asking “Where Did You Buy That?” because it looks so darn good.
Bonus Point…it tastes even better than it looks and it is wicked easy to make.
Rosemary Focaccia Bread
1.25 cups water (between 100 – 115 degrees)
1/2 cup olive oil
2 teaspoons salt
2 tablespoons crushed rosemary (dried or fresh)
3 cups bread flour
1/2 cup cornmeal
1 tablespoon yeast
1/4 cup shredded fresh asiago or parmesan cheese
1 tablespoon kosher salt – optional
1 tablespoon crushed garlic – optional
1. Place ingredients in your bread machine per your appliance instructions. (But usually it is wet, dry, flour, yeast.)
2. Turn on bread machine to dough cycle.
3. When cycle is completed, turn dough on a well-floured surface and knead well to form a ball.
It’s okay to knead this a little more than usual. I’ve found the more I knead it, the better the quality of bread at the end.
4. Place dough on an oiled baking sheet or un-oiled baking stone. Pat dough into a rectangle that is 1/2 inch thick.
5. Optional: Mix together kosher salt and crushed garlic and sprinkle on top of bread.
6. Cover dough with cotton cloth and let rise for 30 minutes. In the mean time, preheat oven to 450 degrees.
7. Bake at 450 degrees for 10 minutes. Reduce oven heat to 350 degrees and back for an additional 10 minutes. Sprinkle Asiago or Parmesan Cheese on top and bake for 2 to 3 more minutes or until cheese is melted.
8. Remove from oven and place on baking rack and cool for 10 mintues.
Make sure to check all my recipes in the Kelly’s Kitchen Recipe Index.