I haven’t made my focaccia bread in ages but you all motivated me to do it! We were planning on going on a little picnic in the park (that I was in charge of) and I was so lazy to go to the store to buy a baguette. I had about an hour and a half so I decided to whip up my usual recipe and try something new with the flavouring.
It turned out SO tasty that it didn’t even last 1 day so I knew I had to share it on here too :).
There is something so special about home baked bread to me. Maybe the smell, or the fact that I can eat it warm…guys, there is no shame in my bread game! I am definitely not avoiding gluten so I use a white flour/whole wheat flour mix to keep it light but nutritious. However, if you are, try this with a gluten-free blend and let me know how it goes! It will likely be more dense but still delicious.
Something you should omit though, is the extra salt on the top as it is very very necessary. It gives it so much flavour so don’t omit that but if you don’t have Rosemary or Sundried tomatoes, don’t fret, that’s okay too! I swear it will still be tasty from all the spices that are inside the dough.
Ways to use my focaccia bread:
- Make a sandwich
- Dip it with some olive oil and balsamic or olive tapenade
- Roll it thinner like a flat bread and make a pizza on top
- Serve it with some pasta to soak up the deliciousness and really go carb crazy one night!
The possibilities are really endless 😉 . I’d love to know how you like to use fresh made bread at home!
I’d love for you to try my recipe, please tag me on Facebook or Instagram (@balancingandie) so I can follow along :). Click here to pin this recipe for future reference or subscribe to my blog to never miss a post!
Rosemary + Sundried Tomato Focaccia Bread
- 1 cup all purpose white flour
- 1 cup whole wheat flour (or more white flour)
- 2 tsp quick rise instant yeast
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp dried thyme
- 1/2 tsp sea salt
- 1 tsp white sugar
- 2 tbsp olive oil
- 1 cup hot water (plus extra)
- 1 tbsp sundried tomatoes (in oil)
- 1/2 tsp of rosemary
- dash of sea salt
- Mix all dry ingredients in a big bowl. Add oil and stir.
- Add hot water (see yeast for temperature instructions) and stir until mixture forms a nice ball. If too dry, add more water. If too wet, add more flour slowly.
- Once it is a ball, knead on floured surface for 2 minutes.
- Return to bowl and cover with tea towel for 20 minutes. Leave the bowl in a warm place in your kitchen (no draft).
- In the meantime, preheat your oven to 350 degrees F and layer baking sheet with parchment paper or spray the pan to avoid the dough sticking.
- Once the dough has risen for 20 minutes, punch down and divide in half.
- Roll out to your desired shape. I make 2 rounds about 3/4 inch thick.
- If using toppings, add sundried tomatoes, followed by rosemary, followed by a sprinkle of salt. (Note: if using dried sundried tomatoes that are not in oil, soak them in water first. Remove and then mix with 2 tsp olive oil prior to adding on top of bread.)
- Bake for 15-20 minutes until bread is golden brown on the bottom and slightly brown on the top. I like to check it after 15 minutes and see how brown the bottom is and once the bread is brown on the top, it's good to remove!
- Cool & enjoy :)!
4 Replies to “Rosemary + Sundried Tomato Focaccia Bread”
You make it sound so easy to make!! No excuse not to try it now! 🙂
Can’t wait to hear your thoughts!! I make a lot of pizza dough so it gets easier with time I’d say haha 🙂
How big are your rounds in the picture, and how is the crumb of this? Is it airy (holes, like a sourdough bread), and chewy with pull or more like a soft bread? Thanks.
Hi Dee, The two rounds take up one standard sized baking tray so I would say 8 inches across approximately. I would say it’s more like regular bread vs. airy sourdough.