Rosemary-Garlic Focaccia Bread

Total Time Prep: 30 min. + rising Bake: 15 min.
Yield 1 loaf (12 wedges)
Contest Winner
Test Kitchen Approved
This bread smells wonderful when it’s 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 stores. —Tammy Bollman, Minatare, Nebraska

Ingredients

  • 3/4 cup warm 2% milk (70° to 80°)
  • 1/4 cup water (70° to 80°)
  • 1/4 cup butter, softened
  • 1 large egg
  • 2-3/4 cups 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 1 teaspoon salt. Bake at 400° for 15-20 minutes or until golden brown. Cut into wedges.

Nutrition Facts

1 slice: 162 calories, 6g fat (3g saturated fat), 28mg cholesterol, 353mg sodium, 24g carbohydrate (3g sugars, 1g fiber), 5g protein.

This bread smells wonderful when it’s 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 stores. —Tammy Bollman, Minatare, Nebraska
Recipe Creator

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