Italian Focaccia Bread with Olive Oil, Rosemary and Garlic

Yields 1

Prep Time 2 hr

Cook Time 25 min

Total Time 2 hrs 25 mins


    For the Bread

    • 7 and 1/2 ounces of water (1 cup + 3 Tbsp) at 80 degrees
    • 3 Tbsp butter
    • 3 cups bread flour
    • 2 Tbsp dry milk
    • 3 1/2 Tbsp sugar
    • 1 tsp salt
    • 2 tsp Active Dry Yeast or 1 1/2 Tsp Bread Machine/Fast Rise Yeast
    • 2 Tbsp Olive Oil
    • 4 Tbsp Grated Parmesan Cheese
    • 2 tsp rosemary leaves (leave whole or just one rough chop)
    • 1 tsp garlic salt
    • Olive Oil to drizzle

    For the Dipping Oil

    • Olive Oil
    • Sumac
    • Sesame Seeds, toasted


    1. To Make the Bread:
    2. Select Dough cycle if using a bread machine and follow instructions for your machine.
    3. When cycle is complete; remove the dough from the bread maker and place onto a floured surface. Let it rest for 15 minutes.
    4. Knead dough about one minute then roll it into a rectangle to fit a jelly roll pan or large cookie sheet with sides.
    5. Using vegetable oil, lightly grease the bottom and sides of pan, put dough into pan and press the dough evenly into pan forming an edge.
    6. Cover and let rise in a warm, draft free place for 20-30 minutes until slightly risen.
    7. Using handle of wooden spoon, gently make indentations in dough at every inch.
    8. Brush dough with olive oil, sprinkle with salt, rosemary leaves and Parmesan cheese.
    9. Bake in preheated 400 degree oven for 15 minutes or until nicely browned. Remove from oven and drizzle additional olive oil over top of bread.
    10. Cool slightly and cut into squares for serving. Best served warm.

    For the Dipping Oil

    1. Pour some olive oil into dipping bowls; sprinkle with the sumac and mix together. Sprinkle the toasted sesame seeds on top.
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