Rosemary-Garlic Focaccia Bread |
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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 12 |
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âThis bread smells wonderful when itâs baking in the oven. I make it mostly during the summer when rosemary is abundant in the garden, but also around the holidays when rosemary plants are available in the stores.â Tammy Bollman â Minatare, Nebraska Ingredients:
3/4 cup warm fat-free milk (70° to 80°) |
1/4 cup water (70° to 80°) |
1/4 cup butter, softened |
1 egg |
2-3/4 cups king arthur unbleached bread flour |
2 tablespoons sugar |
2 teaspoons kosher salt, divided |
2 teaspoons active dry yeast |
4 teaspoons olive oil |
4 garlic cloves, minced |
1 tablespoon minced fresh rosemary |
Directions:
1. In bread machine pan, place the milk, water, butter, egg, flour, sugar, 1 teaspoon salt and yeast in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
2. When cycle is completed, turn dough onto a lightly floured surface. Punch dough down. Cover and let rest for 10 minutes. Shape into an 11-in. circle; place on a baking sheet coated with cooking spray. Cover and let rise until doubled, about 30 minutes. Using the end of a wooden spoon handle, make several 1/4-in. indentations in dough.
3. Brush with oil. Sprinkle with garlic, rosemary and remaining salt. Bake at 400° for 15-20 minutes or until golden brown. Cut into wedges. Yield: 1 loaf (12 wedges).
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