Monday, August 3, 2009

Rosemary & Olive Focaccia Bread

This is an easy bread to make even for a beginner baker/cook and its a great recipe for kids to help out with; I adapted the recipe from one found on Little Foodie enjoyed cutting the fresh rosemary from our garden and then chopping it in little pieces, she also enjoyed slicing up the olives although I think she ate more than she put on the bread. We enjoyed it with our dinner last night and today I will top it with turkey for lunch, yum!!!

  • 2 3/4 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon white sugar
  • 1 tablespoon active dry yeast
  • 1 teaspoon garlic powder
  • 2 T of Fresh Rosemary (one for in the dough and one as a topping)
  • 1/2 teaspoon dried basil
  • 1 pinch ground black pepper
  • 1 cup water
  • 3 tablespoons olive oil
  • 1 tablespoon grated Parmesan cheese

  1. In a large bowl, stir together the flour, salt, sugar, yeast, garlic powder, 1 T of the fresh rosemary, basil and black pepper. Mix in 1 T of olive oil and the water.
  2. When the dough has pulled together, turn it out onto a lightly floured surface, and knead until smooth and elastic. Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil. Cover with a damp cloth, and let rise in a warm place for 20 minutes.
  3. Preheat oven to 450 degrees F (230 degrees C). Punch dough down; place on greased baking sheet. Pat into a 1/2 inch thick rectangle. Brush top with olive oil. Sprinkle with Parmesan cheese, rosemary and olives.
  4. Bake in preheated oven for 15 minutes, or until golden brown. Serve warm.

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