Easy Focacia Bread


Food / Tuesday, March 29th, 2011

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

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6 Replies to “Easy Focacia Bread”

  1. 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.

  2. 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.

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