Italian Focaccia Bread with Rosemary

Italian Focaccia Bread with is an Italian flatbread topped with Parmesan and Rosemary.

Italian Focaccia Bread with Olive Oil, Rosemary and Garlic

My buddy Lora at the Cake Duchess is the hostess this month for a group event put on Breaking Bread Society. Lora is Italian through and through who makes the most amazing Italian breads and desserts! This might not compare to hers but we do love this Focaccia Bread with Olive Oil

I’ve been meaning to join her group sooner but good intentions get waylaid sometimes don’t they? I’ve got a lot of work on my plate right now but putting me over the top a bit has been the care and feeding of my yard after two summers of hiring someone else to take care of it.

I don’t usually have anyone work with me but I needed assistance while recuperating from an injury. I could probably still use a bit this year but my yard would not survive any more ‘help.’

In March I almost thought all was lost but some intense TLC coupled with voracious weed pulling, fertilizer and a mountain of Revive and I’m encouraged that my ‘baby’ is bouncing back.

I hope you’ll indulge me just a bit; this is my idea of a ‘baby picture.’ It is a lot of work but it is much more joy. I love this space and look forward to coffee every morning on my patio. Losing a large tree has meant more sun and it shows.

I’ve had to make some changes for sure…this area under porch eaves used to be shade loving impatiens but without the dappled shade we used to get in the afternoon I’m trying geraniums and verbena and so far so good!

I live at a mile high altitude so our planting season just started mid May and annuals were only planted last weekend; I’m anxious to see how they look in another couple of weeks; I just love this time of year!

Busy or not, when I saw focaccia as a theme I knew it was a ‘have to’ moment. My first experience with Italian Focaccia Bread was over a decade ago at one of my favorite local restaurants called Ya Ya’s.

When I first started to frequent there, they brought every table a basket of Focaccia bread and a dipping oil I love to this day. That bread was SO good and without a doubt we would all too often fill up on it before our dinner arrived.

Several years ago they changed the type of bread to a loaf shape for slices and changed the dipping oil to a hummus spread. Don’t get me wrong, it’s good but it will never satisfy the way that Focaccia did.

I had no choice…I had to start making some myself! Thankfully it didn’t take a lot of begging to get theΒ  manager at Ya Ya’s to provide me with the name of the mystery ingredient they mixed with the oil.

I was surprised it was called sumac; my only experience with sumac was poisonous sumac; any engagement with that bush and you had symptoms similar to poison ivy. I learned something new and was able to hunt it down at our local Savory Spice Shop. It has been a favorite in our home ever since!

Do you remember the first time you tried olive oil? I do and I was not a fan. But much like my transition from a childhood of margarine to butter as an adult; I was over time able to not just transition but fall in love with olive oil. For me, this bread is meant to be a vessel to carry that flavor to your palate.

The rosemary and sea salt are necessities but it’s the flavor of the olive oil that is most important to me. Those little holes you poke in it…well, I think they have but one purpose and that is to have little baby pools of olive oil scattered all over the surface of this bread. The better to eat it with my dear!

I only have one issue with making Focaccia Bread and it can be a big one. It’s like crack. My daughter Lauren is just as bad; we just can’t stop at one…or even one-half tray.

I seriously have to expect company to make a tray of it else I would have no problem, NONE, finishing it off all by myself. Which I did AP (After Photo).

No, I am not kidding though I did just make half a tray. So this is my effort the very next day and I think I doubled it knowing people were coming over…or was it so I could eat one half and not get caught? Well, in any event…you get my drift, right…just too good!

This recipe for Focaccia Bread with Olive Oil and Rosemary came in a book that was included with my bread machine; I do like to use the bread machine’s dough cycle to get the dough prepared for baking.

I know, I know…some people find great joy in the process of kneading; all I find are issues with carpal tunnel so use it I will! I’m providing the bread machine recipe but you can use a mixer dough hook or knead it by hand in accordance with any standard recipe prior to the last rise in the pan.

Not to be forgotten is the dipping oil. Make them both which leads me to say, ‘Bet YOU can’t eat just one.’

Italian Focaccia Bread with Olive Oil, Rosemary and Garlic
Print Recipe
3.50 from 2 votes

Italian Focaccia Bread with Olive Oil, Rosemary and Garlic

An Italian flatbread seasoned with olive oil, rosaremary. and garlic and topped with Parmesan cheese.
Prep Time20 mins
Cook Time25 mins
Inactive Time2 hrs
Total Time2 hrs 45 mins
Course: Breads
Cuisine: Italian
Keyword: bread, focaccia, italian
Servings: 6
Calories: 371kcal
Author: Creative Culinary

Ingredients

For the Bread:

  • 7.5 ounces water 1 cup + 3 Tbsp at 80 degrees
  • 3 Tbsp butter
  • 3 cups bread flour
  • 2 Tbsp dry milk
  • 3 Β½ 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

Instructions

To Make the Bread

  • Select Dough cycle if using a bread machine and follow instructions for your machine.
  • When cycle is complete; remove the dough from the bread maker and place onto a floured surface. Let it rest for 15 minutes.
  • Knead dough about one minute then roll it into a rectangle to fit a jelly roll pan or large cookie sheet with sides.
  • 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.
  • Cover and let rise in a warm, draft free place for 20-30 minutes until slightly risen.
  • Using handle of wooden spoon, gently make indentations in dough at every inch.
  • Brush dough with olive oil, sprinkle with salt, rosemary leaves and Parmesan cheese.
  • 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.
  • Cool slightly and cut into squares for serving. Best served warm.

For the Dipping Oil

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

Nutrition

Calories: 371kcal | Carbohydrates: 53g | Protein: 9g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 889mg | Potassium: 102mg | Fiber: 2g | Sugar: 8g | Vitamin A: 229IU | Vitamin C: 1mg | Calcium: 73mg | Iron: 1mg

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45 Comments

    1. I’ve made it with half bread flour and half whole wheat and love it too. But it’s all about the olive oil. πŸ™‚

  1. I have been seeing recipes calling for Sumac, lately. Where do you purchase it + can you give me a hint on what type of tastes it is.

    1. It has something of a tart, lemony taste to it, it’s most often used in Mediterranean/Middle Eastern foods and it’s a brick red color. If you have a local Mideastern market you might find it there. I get mine locally from the Savory Spice Shop but they also sell online at http://www.savoryspiceshop.com. Funny I’ve never used it for anything but this dipping oil!

    1. It is really easy…I’ve seen some great combinations too with the group that did it this month; next I’m trying a sweeter version.

  2. I have never made focacia bread myself but absolutely love it! Rosemary and olive oil is a classic combination.. I love how pretty yours look!

  3. I baked my very first bread for Lora’s #breakingbread and I’m so glad I did. When it comes to focaccia, Olive oil and rosemary is such a classic combination – one that is very tough to resist. Your bread looks fantastic barb. I love the idea of grated parmesan cheese on top. πŸ™‚

    1. Really? Good for you! It scares a lot of people and should not and the results are worth a bit of trial and error. Yes, this is very classic…guess cause it’s so good huh? I’ll have to bop over and check yours out too; maybe I’ll make a loaf a day (oh wait, then I would have to eat a loaf a day?). Maybe not but I do love so many of the versions I’ve seen.

    1. Me too, love the camaraderie and seeing SO many different versions…all of which I want to try. Don’t you?

    1. Thank you Nisrine…now I have to branch out and try something other than my tried and true version. Which is hard cause I just love it!

    1. I was so encumbered by so many other things that I even forgot how much it means to me. I love getting my hands in the dirt, love the hard labor and yes…love the results. Sincerely grateful that so much was xeriscape perennials…they survived the neglect and I’m so grateful.

  4. Your focaccia looks amazing Barb and I can imagine how delicious it is. How wonderful to sit out door or to look out your window and gaze on the beauty that is your garden.

    1. I have a nice finished basement with an office and before I got hurt I worked there all the time. Now that I’ve started working from the kitchen table with a laptop I simply can not go back down to that space. I wish I could work outside but even with a covered patio, the glare on the screen is a bit much. Boo on that huh? Thanks, as always Paula, you are a dear!

  5. Barb, your “baby” is looking gorgeous! You must want to spend every free moment on your patio, just gazing at that garden. As for focaccia being like crack, I wholeheartedly agree. You just can’t stop once you get started.

    1. Summer is why I love dinner…I suffer through the winter just to live somewhere that has such great summer weather…I eat almost every meal out there and love to entertain friends there too. You are always welcome!

  6. I’m all for sitting with you and Jamie with one of your fabulous drinks and your delicious focaccia looking at this gorgeous garden. It is truly lovely and a labor of your love. I appreciate you taking time to bake along with us this month. You’re focaccia with that gorgeous cheese on top has made me so very hungry. grazie, Barb.xx

    1. I really seriously do wish. I’m having a Girls Nite In on June 15th…limoncello coolers, focaccia bread and assorted goodies from other food blogging friends. Hop on over!

    1. It’s highly addictive; so much so that I want to make more today…sort of my own personal focaccia craze!

    1. Now that’s a coup! Sometimes I wish we could smell the photos we see but then I know we would be lost in Twitterverse with no hopes of pulling away! Thanks a bunch for your sweet comment.

    1. Thanks Shulie…you deserve partial credit for this push as part of this group. Focaccia was a perfect choice! Such an easy bread to make and so good to eat too.

  7. YES your garden is stupendous! And the only thing that would make it more perfect and more beautiful would be sitting in it with you, a glass of something cool, fruity and boozy in one hand and a few slices of this magnificant focaccia in the other. I too, can’t stop eating it especially topped with Parmesan and dipped in olive oil. And of course you can’t do anything simple, you have to add amazing flavors and make it even more interesting and irresistable. Beautiful, Barb!

    1. I can do all that! Give me a time and I’ll have the grass freshly mowed and the cocktail chilled. Just for you! XO

  8. Barbara, what a gorgeous bread! I also love focaccia. And it is addictive! I’m working on mine today and tomorrow–so looking forward to finally to digging in!

  9. Oh my, I can see exactly how you could eat the whole thing πŸ™‚ Beautiful bread. Just gorgeous with one of my favorite flavor combinations – rosemary and garlic. I’m wondering, though, what the sumac tastes like. I’ve seen it, heard about it, but never used it in my own cooking. Thinking I should give it a try.

    Also, Barb, your garden is beautiful. I’m so glad that you are physically able to work in it this year. I know it has been a struggle doing so for a while now.

    1. You know how hard it is to describe a taste? So think you just have to try it. I’ve never had it but for this dipping oil either so I’m sure my description would include ‘sesame’ in it. πŸ™‚

      I’m so glad to be out there again too…the labor is my exercise and the results bring me such joy. Boy did I miss that!

  10. Love this and your beautiful garden! Can only imagine all the work you put into it! I have a micro tiny container of herbs I am growing and THOSE can be a pain in the butt! Thanks for joining us this month in #breakingbread!

    1. No biggie really unless you count 18 years as a lot of time. πŸ™‚ I loved making the bread; how did I forget how much I loved focaccia (and how easy it is too)?

  11. Oh Barb, your garden looks just gorgeous. I wish I had a green thumb like you, but alas, that will never be I’m afraid so I will have to depend on the kindness of friends to supply me with thyme and sage. This foccacia looks gorgeous. I don’t blame you for polishing it off yourself.

    1. Bring your baggies my friend…I’ve got plenty to share. Along with some Limoncello and yes…think I must have focaccia right?

  12. I love seeing pictures of your garden! I’m glad it’s bouncing back and before long it will be just as you envision it! To me, it looks pretty perfect right now!
    You know what else looks pretty perfect to me? Your focaccia! Oh how I wish I could sample some right this minute!!!

    1. Thanks Renee; I do appreciate your kind comments. I will say this…the 16 years of hard labor prior to not working in it came to fruition mostly in it’s surviving the neglect. Neglect mostly because it seems others just walk by weeds forgetting that one weed spawns many, many more. I’m after those suckers; they are NOT the boss of me! πŸ™‚

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