The Aroma of Homemade Bread Fresh from the Oven ~ Rosemary-Garlic Focaccia Bread



I miss my Mom's homemade bread days. Coming home from school, running through the front door, the aroma of fresh baked bread would hit you head on. Nothing else registered in my mind but the thought of a thick slice coated in butter and eagerly shoved into my mouth. Feels like yesterday. Mom did not have a fancy mixer or bread machine either. Wooden spoon, large bowl and muscle.


If I bake bread, you will see the KA mixer or a handy bread machine for the dough mixing part. Not the baking. I like to add fresh herbs to my bread dough before the dough bakes and I like to shape my loaf. There is a LOT to be said about baking bread on a bread stone in the oven. The process is still SUPER easy.

My whole house smelled of freshly minced garlic and rosemary. The next morning, I could still smell fresh baked bread. The texture is light and the flavors are bold and a wonderful crust.
Here is the recipe:
Rosemary~Garlic Focaccia Bread
(adapted from Healthy Cooking)
Ingredients:
3/4 cup warm milk (70° to 80°) ~ I used whole milk but any percentage will work
1/4 cup water (70° to 80°)
1/4 cup butter, softened
1 egg, room temperature
2-3/4 cups bread flour
2 tablespoons sugar
2 teaspoons salt, divided
2 teaspoons active dry yeast
4 teaspoons olive oil
4 garlic cloves, minced
1 tablespoon minced fresh rosemary
Directions:
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).
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.
Brush with oil. Sprinkle with garlic, rosemary and remaining salt. Bake at 400° for 15-20 minutes or until golden brown. Cut into wedges.

Comments

Hanaâ said…
Beautiful bread, Shandy. I love Foccacia bread. Funny, my mom also always made homemade bread :o)
Vicki said…
Focaccia! My favorite of all bread! Our beloved, and I do mean beloved, pizza restaurant in SF makes pizza with focaccia. Your loaf is perfect. That must have been amazing to come home from school and have the aroma of fresh bread wafting through the house. Wonderbread Bakery is in our town and that was the best part of driving down the freeway. The city MADE them cap vents for some ridiculous reason. No more yeast aroma therapy.
This bread looks absolutely wonderful Shandy. We do not have a bread maker so we will have to do this the "old fashion" way.
Beth said…
That bread looks amazing! I love focaccia, and you are tempting me to try baking some!
Kayte said…
This looks so pretty on the outside and the inside is just perfect. I can almost smell and taste it from that photo. YUM!
Immediate bookmarked this recipe, i like this kind of savoury bread. Thanks for sharing.
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Quay Po Cooks said…
Your foccacia bread looks fabulous! I love home-made bread. I am a bread lover, when I go to an Italian restaurant for dinner, my main meal is bread LOL!
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Eliana said…
WOW - this looks absolitely incredible. I wish I had smellovision to smell this right now. You are one hell of a baker :)
Leslie said…
I think focaccia is my favorite bread, and yours looks especially tempting!
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