"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Rosemary Focaccia Bread Recipe

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This recipe for Rosemary Focaccia Bread, by , is from Vivian's Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lindsey Hickey
Added: Friday, July 24, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 tbsp. yeast
1 tbsp. sugar
1 cup warm water
2 1/2 cups flour
1 tsp. salt
2 tbsp. rosemary
2 tbsp. butter

Directions:
Directions:
Place yeast, sugar and water in large bowl or food processor and allow mixture to become bubbly. Mix in 1 tbsp. butter, salt, and 2 cups of flour. Add one tbsp. of the fresh chopped rosemary. Knead for about 10 minutes by hand or in food processor about 5 minutes until smooth and elastic. Add more flour if necessary. Oil a bowl, put dough in it and cover with a towel. Let dough rise in a warm place for one hour until doubled. Punch down dough and divide in half. Let dough rest about 5 minutes. Spray baking pan or cookie sheet with cooking spray. Shape the dough into 2 small rounded oval loaves.

Sprinkle remaining 1 tbsp. of rosemary over the loaves and press lightly into the surface. Let loaves rise again until doubled, about 45 minutes. Preheat oven to 375F. Bake for 15 to 20 minutes, until lightly browned. Carefully remove from oven, brush with remaining butter (and salt if desired.).

Personal Notes:
Personal Notes:
This is the bread they serve at Macaroni Grill. Serve with some Italian seasoned olive oil for dipping.

 

 

 

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