Last weekend we planned a nice Italian meal and I wanted to have some healthy Italian bread to eat. I decided to bake my Classic Rosemary Focaccia recipe. This classic focaccia recipe couldn’t be easier. Everything goes into the mixer for an initial mix with the mixing paddle.
When the ingredients are all mixed, then you swap out the paddle for the dough hook and let the dough hook do the work for you. When you are making this, don’t leave your mixer unattended while it is kneading the dough. It can actually hop off your counter and onto the floor. And to make it safer, make sure your mixer has at least a few feet of space to hop around on.
Making this bread requires very little work, as long as you have a little time to kill, because it takes an hour and a half to rise). Make sure you put it in a large bowl to rise as it will at least double in volume. Here is before rising.
Here is after rising, I think I might have needed a larger bowl!
After it has fully risen, gently dump it out onto a baking sheet that you’ve lined with parchment paper and shape it into a flat, rounded, loaf. Poke holes in it with your fingers to make the little indentations, then drizzle the extra olive oil over the top, brush it to distribute evenly, and finish it with coarse sea salt. Yes, you do use the amount of olive oil in the recipe and it will fill in the little holes before you bake it, that is just fine.
Bake until golden brown. You can decide how golden you want yours to be.
This bread is so easy to make and so delicious!
It makes a big loaf that will fill a platter.
Give it about 30 minutes to rest before you cut into it or it will go stale very quickly. Look at that lovely texture!
Make sure to serve with one of these great options: olive oil, olive oil and balsamic vinegar, olive oil and fresh ground black pepper. This recipe goes great with any Italian food as well. Pin it, so you don’t forget it!
I decided to update the recipe with some new photos showing more of the process. Here is the original photo:
Here’s the Recipe!
