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Rebecca's Rosemary Foccacia Bread Recipe

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This recipe for Rebecca's Rosemary Foccacia Bread is from Our Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 1/4 c flour
1 packet yeast
1 T sugar
1 1/2 tsp sea salt (divided)
1 1/2 c water
4 T olive oil
1/3 c fresh cranberries, halved
2 T fresh rosemary, minced
Directions:
Directions:
Add flour, yeast, sugar and 1 tsp. salt in a large mixing bowl and stir to combine.

Combine water and 2 tsp. olive oil in a small bowl. Microwave in 15 second intervals until very warm but not hot to the touch. Add to flour mixture and stir with a spoon until mixed.

Spread into a greased 9x13 pan. Do not be concerned if the dough is not even or does not fill the corners. Cover with a towl and let it rise in a warm place until doubled in size, about 30 minutes.

Using oiled fingers, poke holes in the dough, going nearly to the bottom of the pan.

Drizzle with 2 T olive oil and evenly top with cranberries, rosemary and 1/2 tsp. sea salt. Let it rise, uncovered, for about 15 minutes while your oven pre-heats to 375 degrees.

Bake for 30 minutes until golden brown.
Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
1 hour, including time for rising

 

 

 

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