Focaccia Bread


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Crushed rosemary and olive oil make this flatter bread mighty tasty.

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  • 3 1/2 C. all-purpose flour
  • 1 tsp. white sugar
  • 1 tsp. salt
  • 1 Tbs. active dry yeast
  • 1 C. water
  • 2 Tbs. vegetable oil
  • 1 egg
  • 3 Tbs. olive oil
  • 1 tsp. crushed rosemary

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Combine 1 C. flour, sugar, salt, and yeast. Mix well. Heat water and vegetable oil until warm, and add to yeast mixture along with the egg. Blend with an electric mixer at low speed until moistened. Beat for 2 additional minutes. Stir in 1 3/4 C. flour while beating, until dough pulls away from side of bowl. Knead in 3/4 C. flour on floured surface. Cover dough with a bowl, and let sit for 5 minutes.

Place dough on a greased baking sheet. Roll out to 12 in. circle. Cover with greased plastic wrap and a cloth towel. Place in a warm place for 30 minutes. Uncover dough, and poke holes in it with a spoon handle at 1 in. intervals. Drizzle olive oil on dough, and sprinkle with crushed rosemary. Bake at 400 degrees for 17-27 minutes, until just golden.

Remove from baking sheet, and cool on rack. 

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