Foccacia delicious-ness.

I should really, really, really stop making breads.

Like really.

left side: brown sugar and cinnamon. right side: sea salt and fresh rosemary.

I really am not sure if I am good at making breads or if they are just that easy. Why don’t more people make their own breads?? Oh wait, I know. Because you will consume the entire loaf in less than one hour.

Holy cow. It is heaven and worth the extra running I will do today ūüôā

This was a wonderful no knead, 40 minutes to rise, Foccacia bread. SO EASY! It would be great to make if you have guests coming over for dinner because it is SO easy and quick to make.

There was a recipe for a sweet or salty foccacia drizzle. So, as usual, when I have two great choices in front of me….I choose both. This really gets me in trouble when I go shopping.

brown sugar and cinnamon.



2 cups lukewarm water (i prefer filtered- heard chlorine in tap can cause it to not rise as well)

2 teaspoons active dry yeast

4 cups unbleached bread flour
2-3 tsps salt
2-3 tsps olive oil
2 tablespoons chopped fresh rosemary
1 tsp sea salt
  1. measure 2 cups of water into a large GLASS bowl (aluminum also reacts to yeast- so try to use wooden spoons, too)
  2. sprinkle the yeast over the water and stir until dissolved
  3. stir in 2 cups of the flour and the salt and stir briskly until smooth, about 2 minutes
  4.  stir in remaining 2 cups of flour for about 2 min longer, just until the dough pulls away from the  sides of the bowl and the flour is incorporated.
  5. the dough will be fairly wet and tacky/sticky, but when it pulls away from the sides of the bowl and forms a loose ball, you’ll know it is good.¬†
  6. if seems too sticky, pour in a little more flour.
  7. cover the bowl with plastic wrap and let it rise in warm place until doubled in volume (30-40 min)
  8. can also make the night prior, just stick in fridge. remove dough 2 hours before shaping.
 To bake (after rise):
  1. preheat oven to 500 degrees
  2. grease baking sheet with olive oil
  3. carefully scrape the sides of the bowl, try not to “deflate” the foccacia, with a rubber spatula
  4. brush the dough with 2 tsps of olive oil
  5. dip your a finger into the olive oil and make holes in the foccacia at random locations
  6. as you work, stretch the dough into a 1 inch thick oval
  7. brush loaf with another tsp of olive oil and sprinkle with rosemary and salt
  8. place pan in oven and reduce the oven temp to 450 degrees. 
  9. bake for 15-20 min until foccacia has a nice, golden brown color…a little darker around edges.
  10. NOTE: for breakfast foccacia, mix 1 tsp of cinnamon with 1 cup coarse brown sugar and use instead of rosemary/sea salt mixture. 



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