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


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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