It’s a favorite bread for sandwich making, and before now, you might have picked it up at your local bakery. But you can make this chewy, savory, focaccia bread with your own two hands!
Amber Eggett shares the recipe for the best focaccia you’ve ever had!
Find more of Amber’s recipes on Instagram, @amberskitchen
Rosemary Focaccia Bread
- 2 cups warm water
- 2 teaspoons active dry yeast
- 1/4 cup olive oil
- 2 teaspoons salt
- 4 teaspoons dried rosemary
- 4 to 5 cups flour (bread flour recommended)
- 1/4 cup olive oil
- 1/3 cup grated Parmesan cheese
- 1/4 teaspoon coarse salt
1. In a large bowl or in the bowl of a mixer, dissolve yeast in water.
2. Combine 1/4 cup olive oil, 2 teaspoons salt, and 4 teaspoons dried rosemary.
3. Add flour, one cup at a time, kneading well. Stop adding flour when the dough pulls away from the bowl and when it has a slightly tacky yet stretchy texture.
4. Knead well for 10 minutes by hand or for 5 minutes if using a mixer.
5. Cover and let rise until dough has doubled in size, about 45-60 minutes.
6. Lightly spray a cookie sheet (12×17 inches) with cooking spray. Roll dough roughly the size of the cookie sheet and gently transfer, being careful to not stretch the dough too thin in the center. If the center is thinner than the outside, even it out using your hands.
7. Cover and let rise for 20-30 minutes.
8. Use fingers to dimple the dough (watch the video to see how) then brush with 1/4 cup olive oil, and sprinkle with 1/3 cup grated Parmesan cheese and 1/4 teaspoon course salt.
9. Let rise again for 20 minutes while oven preheats to 400 degrees.
10. Bake on the center rack for 20 minutes or until top of bread is golden.
11. Take the bread out of the oven and let cool for 10 minutes, then let it continue cooling on a wire cooling rack for at least an hour. Then cut in half, and cut each half again top from bottom.
12. Assemble sandwiches with good quality mayo, havarti cheese, oven roasted turkey breast, crisp lettuce and sliced tomatoes. Enjoy! .