This Rosemary Focaccia is a classic Italian-style bread. The generous amount of olive oil leads to a wonderfully golden and flaky crust on this bread. Yum!
I frequently mention curling here on the blog. Both Laura and I have been curling for years, and we love it. Not only is curling a fun way to work out, but it’s a great social sport, too. After games, it’s customary to grab a drink and take a seat at the table with your team and the team you played against. Over the years, this social side has led to some pretty hilarious conversations. Case in point: the Berenst#in Bears problem.
We all remember the Berenstain Bears, right? Papa Bear and Mama Bear. Brother Bear and Sister Bear. I remember reading these books again and again as a kid. And I also remember them being the Berenstein Bears…not the Berenstain Bears.
Apparently I’m not the only one who remembers this. The internet (in it’s full glory) has developed a theory that it really was Berenstein Bears with an “e.” Sometime in the mid-1990’s, time and space switched into an ‘alternate timeline.” In short, a parallel universe exists where it really was the Berenstein Bears. We lived in that universe as kids, but then it switched over to the current universe. Say what!?
There is even a name for this whole phenomenon: The Mandela Effect. Apparently a lot of folks remember Nelson Mandela dying in prison in the 1980’s. However, he was released from prison in 1990 and passed away in 2013. Well that sure is difficult to explain, huh? The Mandela Effect refers to a collective belief where shared false memories are actually an insight into parallel universes. In other words, Mandela really did die in prison in the 1980’s, but then we switched over to an alternate universe where he lived until 2013. Woah. That’s deep. They might be onto something, though. I swear it was the Berenstein Bears. Where did that “a” come from!?
Time-traveling bears aside, let’s turn our attention to something we can all agree on: bread is delicious. Homemade bread is even more delicious. Baking homemade bread truly is one of my favorite kitchen activities, and it’s been quite some time since I posted a bread recipe here on the blog. The wait is over. This Rosemary Focaccia is insanely delicious!
Over the years, I’ve shared several different variations on focaccia bread. Focaccia is a flat bread with Italian roots, and it’s quite versatile. It can be served as an appetizer or side dish. It can be split and used as sandwich bread. Or my favorite way which is simply shoving it straight into my face.
This Rosemary Focaccia is about as classic as you can get when it comes to focaccia. It relies on a generous amount of olive oil for both texture and flavor, but I also snuck a bit of milk in there as milk leads to a more tender bread. The result is a Rosemary Focaccia (or focaccia al rosmarino) with a wonderfully flaky crust and a soft, pillow-y interior. I ate quite a bit of this bread while I was taking the photos. Like half the pan. It really is that tasty. Enjoy!
Did you make this Rosemary Focaccia at home? Leave a comment. Or snap a photo and tag me on Instagram (@Spicedblog)!
Looking for more homemade bread recipes? Check out these other favorites:
- 5 cups all-purpose flour
- 2½ tsp table salt
- 2¼ tsp active dry yeast This is equivalent to one packet of yeast.
- 2 tsp Italian seasonings
- 1 tsp sugar
- 1¼ cups warm water
- ½ cup warm milk can substitute with more water
- ¾ cup olive oil divided
- 2 tsp flaked sea salt or kosher salt
- 1 Tbsp chopped fresh rosemary
- Using a countertop mixer, add flour, table salt, yeast, Italian seasonings and sugar; stir until well combined.
- Add warm water, warm milk and ½ cup of olive oil; mix on low speed until well combined.
- Increase speed to medium and mix for 5-6 minutes. (Note: If dough is sticky, just add an additional tablespoon of flour.)
- Transfer dough into a large, oiled bowl. Cover with plastic wrap and place in a warm location until dough has doubled in size (~75-90 minutes). (Tip: I let dough rise in my oven with the oven light off. Just make sure to remove the dough before you turn the oven on!)
- Using a standard rimmed baking sheet, brush the remaining ¼ cup of olive oil evenly onto surface.
- Turn dough out of bowl onto baking sheet. Turn dough over several times so that it is well coated with olive oil.
- Gently press/push dough until it fits evenly into pan. Using the tips of your fingers, press into dough until you touch the bottom of the pan. (Note: You don’t want to make actual holes in the dough. Instead, you’re looking to make several dozen indentions in the dough.)
- Cover pan with plastic wrap and place in a warm location for 1 hour.
- Preheat oven to 425°F. (If letting the dough rise in the oven, make sure to remove it first!)
- Sprinkle top of dough with kosher salt and chopped rosemary.
- Bake for 18-20 minutes, or until focaccia is golden brown.
- Let cool for at least 10 minutes before slicing.