A few years ago, I shared a Rosemary Focaccia
Bread
Recipe from
Betty Crocker’s Best Bread Machine Cookbook: The Goodness of Homemade Bread the Easy Way
. It’s easy, quick, and wonderfully delicious. We eat it plain, especially if my husband is around after it’s done baking. Or we save it for sandwiches or butter it as a nice accessory to a spaghetti dinner. You can adapt this recipe in many ways. I’ve used coconut oil instead of olive oil, or melted butter too. I like to sprinkle it with shredded cheese (as pictured below) or exchange the rosemary for other herbs. I’ve also used a little wheat bread instead of all white bread flour. It doesn’t work quite as well but it’s edible still. It’s very versatile and makes for a great side to bring to family or social gatherings. But you might have to make a few batches as it gets eaten up very quickly!
1 Focaccia, 8 servings
1
Looks yummy! Why do you think it doesn’t work quite as well with whole wheat flour?
Erika, that sounds delish! I made a loaf of rosemary bread in the bread machine a few weeks back and it made the house smell so good! Thanks for sharing, I have always wanted to try making focacia bread.
Elizabeth, it comes out heavier.
If you think it’s heavier b/c the dough isn’t rising as much you might try adding a 2-4 teaspoons of vital wheat gluten. I do that when I go half and half with white/bread flour and whole wheat and it seems to help.
I am trying this today…it was awesome at Monica’s the other day!! Can’t wait until it’s done!
How did it turn out?