The Best Rosemary Herb Focaccia Bread Recipe | Perfect for Parties or Sandwiches

Hello Everyone!

I love baking bread from scratch. This recipe for Rosemary Herb Focaccia comes out great. The texture is spot on, and the flavors match great with so many other dishes. My family and friends truly enjoy this bread. I hope you and your family enjoy it as well.

❤️Dyvonne

Rosemary Herb Focaccia Bread
3 1/2 C. Bread Flour
2 1/4 t. Active Dry Yeast
1 1/2 t. Salt
1/2 t. Sugar
1 1/4 to 1 1/2 C. Lukewarm Water Plus or minus
3 T. Extra Virgin Olive Oil (2 for the dough, 1 to drizzly on top)
1 T. Dry Rosemary Herb mix or Italian Herb mix
1 t. White or Yellow Corn Meal
1/8 t. Sea Salt to sprinkle on top of the bread
Shape dough into a 10″ round circle and bake at 450 degrees 15-20 minutes or until golden brown and dough sounds hollow when tapped on.

Enjoy!

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Recipe adapted from: The Baking Cookbook

Hello everyone and welcome to my channel cooking for the family I’m Devon and today I’m going to share with y’all how I make My Rosemary and Herb faka bread I am making this bread for a get together with some girlfriends we’re going to have a fun game night with some wine and

Cheese and finger foods and this faka bread is just going to go perfect I’m also going to share with y’all what to do if your dough just doesn’t seem like it’s really coming together like you want it to and so what we’re going to do first is we’re going to start off with

Some bread flour and I’m using 3 and2 half cups of bread flour my first measure cup actually is a 1 and 1/2 cup measure and with the bread uh flour or with the flour you want to make sure that you’re spooning the flour into your measuring cup especially like I’m not

Using a scale to measure it so I’m going off the dry measurement of the cup size and so try to spoon your flour into the cup so that way it doesn’t get too packed it into the cup and you do want to make sure that you’re using bread

Flour to make the faka bread or any Do’s like breads because it’s going to give you that better structure and chew to your bread that you’re expecting with something like FICO or baked breads next I’m going to put in some yeast and I’m putting in two and a four teaspoon of

Active dry yeast now in the description box below I will have a list of all the ingredients you need to make this wonderful Rosemary herb fatcha bread and also with this bread you can um make it into like little bite-sized pieces but in addition to that you can also make it

Into sandwiches it makes great sandwiches so this faka bread is going to bake up nice or you can cut it slice it in half to make some nice sandwiches and next I’m going to put in some table salt and I’m putting in 1 and 1/2 teaspoon of table salt next we’re going

To add some sugar and I’m putting in a half a teaspoon of regular sugar so once we have our dry ingredients together I’m going to go ahead and BL blend the ingredients uh and just mix them so everything all the dry ingredients are all Incorporated together well in my

Large mixing bowl and also I did not put in my Rosemary herb just yet I did not put any of my herbs in we’re going to do that a little bit later so in the center of the bowl in the center of the dough I’m going to put some water and I’m

Using just lukewarm water and I’m starting off with one cup of lukewarm water total I’m going to be needing any anywhere from 1 and 1/4 cup to 1 and 1/2 cup but I just start off with just a little bit at a time so I initially put

In just about A4 of the water so that would have been a/ four of a cup and then I’m just going to gradually keep putting in the water and just kind of mixing it and drawing the dough into the water that’s in the center now I don’t

Know if y’all can hear this but there is a song bird outside my window right now and it is just having a glorious time and it just sounds so good so I don’t know if y’all can hear it but it’s a beautiful song bird that is um just

Chirping away over here on this tree branch by my window so I continue to add the water in the center of my bowl with the dough keep drawing it in now next what I do is I’m going to put in our extra virgin olive oil and total I put

In two tablespoons I put in one tablespoon and then I mix a little bit and then I go ahead and I put in the other tablespoon and so I like to do it just a little bit at a time because this lets me um kind

Of see how much liquid that I am using or kneading as I’m mixing the dough and so you see I’m just kind of using my one hand kind of like as a mixing claw in a sense and using my other hand to kind of rotate the bowl and I’m just kind of

Blending the dry flour and the dry ingredients into that wet mixture and so we start to kind of um bring together a nice ball just like I’m doing there and so you just want to keep pressing and mixing until you’ve pretty much got all of the dry ingredients gathered up

Together in the center of the ball with all of the rest of the dough and then I’m kind of feeling to see okay is my dough how’s my dough coming together am I going to need a little bit more water and I need a little bit more water and

So I’m going to get a little bit more of some lukewarm water because you see how with the dough I still have those streaks of the dry patches of the flour and I need a little bit more of the liquid cuz you can feel your dough um

Will feel a little bit like uh tough or feel a little bit hard it doesn’t feel soft and pliable like we needed to and so when I add the additional water I’m just going to be adding it just a couple of uh teaspoons at a time about a

Teaspoon if I need a little bit more add another teaspoon cuz we don’t want sticky dough but we do want our dough to be soft and we want it to be pliable that’s going to come from just adding a little bit more water and also it’s

Going to come from kneading and so with dough and see see kind of like how um our dough is looking we still need to knead it so I’m going to get my mat I’m going to put a little bit of flour down and we’re going to be kneading our dough

Don’t want to put too much flour down just enough so it doesn’t stick and if you don’t have a mat like I’m using you can use a cutting board or you can use a nice clean countertop either one of those is fine and then to knead it you

See how I’m like using my fingers and I’m using my Palms I’m using my Palms to push away and then I use my fingers to gather my dough to bring it back towards me and so we just want to keep doing this and then I’m like feeling the dough

And just like kneading it in my hands and in my palms and we’re going to need to knead the dough for 10 minutes back and forth I use my Knuckles and just press now after kneading your dough for about 5 or 6 minutes if you feel like

You need one or two more drops of water just a little bit more water you can definitely put a little bit more water in the center of your dough fold it over and then continue to knead now what I’m going to do is I’m going to put in my

Rosemary herb uh mixture and this is what I’m using it’s a rosemary herb season blend and you can use whatever one that you find at the store or you might already have in your cabinet you can also use some fresh Rosemary if you like a little bit of Rosemary with a

Little bit of thyme and so I like this blend I’m going to use a total of one tablespoon I’m putting in a half a tablespoon right now kneading my dough and then I’m going to put in the other half a tablespoon to make one full tablespoon and if you don’t have a

Rosemary uh or a rosemary herb blend you can also substitute it by using an Italian blend if you have an Italian herb blend of dry um Italian herbs you can use that as well well and you see how our dough is really becoming nice and soft and pliable and that’s because

You really have to stick with using and working with dough uh yeast fill does and so once we just really needed it and it’s been 10 minutes that I’ve been kneading it and working with it and it’s in that texture that nice um soft texture that we’re looking for I gather

It into a ball and then I fold it into itself you see how I’m just kind of like folding it in and just Gathering all the dough at the bottom to make a nice round ball and then what I’m going to do is I’m going to take the bowl that we initially

Used to mix and build our dough in I’m going to go ahead and wash this out real quick dry it off and then I’m going to put some extra virgin olive oil about a tablespoon of extra virgin olive oil that I’m going to put in my bowl and

Then you want to take your dough after you put your um olive oil in your Bowl you want to take your dough and just kind of rotate the dough around the olive oil you want to make sure that your dough is totally covered with the olive oil as well as your bowl the

Bottom and the sides are totally covered with that olive oil because our dough is going to now need to rise and you want to make sure it’s not going to end up sticking at all to your bowl and so I’m going to take some uh plastic wrap and

I’m going to put some plastic wrap over top you can also use um a nice towel if you have a towel to use you can use that as well I just usually like to use some plastic wrap so I’m going to put some plastic wrap over the top I want to make

Sure that my bowl is totally covered with the plastic wrap so I’m actually going to end up needing two pieces of plastic wrap cuz my bowl is kind of wide and so I’m going to use two pieces just to totally wrap the side then we’re

Going to let our dough rise in a nice um place that’s free from drafts and that place for me is typically in my oven so I’m going to just go ahead and put my dough in my oven going to let this rise till it’s double in size that’s going to

Take about 45 minutes to a good hour so our dough has risen it has doubled in size and so once your dough has risen and it’s doubled in size what we want to do next is I’m going to go ahead and look how our dough looks you see how

Nice and pillowy it is when I go on and put my fingers in oh my gosh this dough is coming together so nicely y’all and so what we’re going to do next is just use just a little bit of flour just a little bit and then I’m just going to

Gently knead the dough just for about 1 minute just like that and just kind of bring it in this is our set second kneading that we’re doing we don’t want to knead it too hard because we don’t want to break down any of those air bubbles those air pockets that are

Starting to fill inside of our faka and for that second kneading I didn’t use my Palms too much I just used my fingertips to need now once our dough has gone on and we’ve kneaded it just for like a minute minute and a half at the most I

Take the bowl and I cover our dough I’m going to just let this rest for about 10 minutes so I’m going to let our dough rest for about 10 minutes so our dough has rested for 10 minutes I’m going to go ahead and REM remove the bowl it

Takes a little oomph I’m going to remove the bowl and then you see our dough is still rising and you see how beautiful it looks it is so nice it is so soft and pliable I’m going to go ahead and reshape it into a nice ball that I’m

Looking for and then I’m going to get my rolling pen and I’m going to put a little bit of flour on my rolling pen and now we’re going to roll our dough we don’t want to press uh too hard on the dough because we have built up this nice

Dough and it’s got those bubbles in there and it’s going to be great when it bakes up our faka and so we don’t want to break down or press out too many of those air pockets we really don’t want to do that and so we’re just going to

Make our dough into a 10in round circle and then once I’m at that 10in round circle and my guide on my mat really helps me to get to those 10 in um but if you don’t have a mat like I’m using you can also use uh a cake pan that’s 9 in

Measure that and then just go an inch beyond that now I’m going to take the dough and we’re going to transfer our dough onto a stone or you can use a cookie sheet as well and then I’m just putting I put a little bit of white cornmeal just about a teaspoon of the

White cornmeal that I put just a little bit on the bottom I also rubbed my stone with a little bit of extra virgin olive oil and then I put the uh little bit of the cornmeal now we’re going to let it do its final rise for about 15 minutes I

Covered it with the plastic wrap and then my towel so it’s been about 15 minutes now it’s gone on and done it’s final rise while it was Rising I was preheating my oven on 450° now we’re going to do is for the final step we’re going to use a little

Bit of the extra virgin olive oil about a tablespoon and we’re going to make those classic indentations in our FCA then I’m going to take the extra virgin olive oil that I have and then just go ahead and drizzle it all over the top of

Our faka dough and it’s going to give it that beautiful beautiful golden brown color that we’re looking for when it bakes up now next what we’re going to do is we’re going to put a little bit of sea salt if you don’t have sea salt you

Can use a little bit of kosher salt um but just a little bit of sea salt is going to give it that taste like when you um bite into fuka it’s got that little bit of that saltiness on top just like a little bit that comes from that

Um sea salt just a Sprinkle of sea salt about a half a teaspoon well this is it y’all our faka bread has baked up so beautifully it is looking so good look at the herbs in there my friends are going to truly enjoy this tonight and

Then how you know if your dough is done is when you tap on it like I’m doing you want it to sound hollow I also baked up a nice apple pie to share with my friends and in the description box below I will have a link to the Vlog on my

Apple pie well this is what the faka bread looked like it had all those wonderful air pockets in there it was delicious it went great with our finger foods and our wine well that is it for me today if you’re not subscribed to my channel yet go on and hit that subscribe

Button if you like this video don’t forget to show it some love give it a Thumbs Up Click Share share this video with a friend or family and remember it’s always good when Devon is cooking for the family I’ll see you on the next one bye-bye everybody