This Rosemary Focaccia is a deliciously simple recipe that the whole family will love. I make it gluten free for myself and use traditional flour for the kids. (Though truthfully, they have been eating Gluten-Free Rosemary Focaccia Bread on many occasions and if they aren’t told, they don’t seem to notice.)
This is a sponsored post written by me on behalf of Bertolli®. All opinions are entirely my own.
Sundays are always a casual day around our house.
Since hubby and I both work from home and control our schedules, we try to get most of the errands run during the week.
Saturdays are usually filled with kids activities, catching up on work (especially if we’ve taken a day off during the week to visit a park or enjoy another adventure with the kids), and getting the house in order.
But Sunday. Ahh. Sunday is my chill day.
I typically spend much of the day playing with the kids and reading. Sometimes there is a little golf on TV.
And I almost always make something delicious for dinner.
This weekend, everyone pitched in! We made Baked Spaghetti and served it with this crazy-delicious Rosemary Focaccia Bread. I am still dreaming of this bread dipped in Bertolli Extra Virgin Olive Oil.
I made a gluten-free version for myself and used regular flour for the rest of the family. (All of the photos are of the gluten-free version.)
I use Bertolli Extra Virgin Olive Oil for its great taste and quality! I love that it is easy to pick up at Publix.
Did you know that Bertolli is the world’s #1 olive oil brand, with over 150 years of experience? The bottles have a new look, but you will find the same great taste that they have always had!
Visit the Bertolli website to learn more about the brand and its products.
Go to www.getthesavings.com/explore to find a coupon for $2 off 1 Bertolli Extra Virgin or Extra Light Olive Oil 1.5 L (50.72 oz) bottle at Publix.
Frequently Asked Questions for making Rosemary Focaccia:
- How do I know if my yeast has proofed?
- The best way to tell is by how it looks! In the photo below, the yeast on the left is not active. This can happen for several reasons, including that the yeast is old. In this case, it is because it was added to water that was too hot. On the right, you see the foaming yeast. This is how you know that it is active.
Tools for Making Rosemary Focaccia Bread
- Small and Medium Bowls
- Stand Mixer or Hand Mixer
- 9-inch Cake Pan
- Parchment Paper
- Cooling Rack
- 3/4 cup warm water 105 - 110 degrees Fahrenheit
- 1 tablespoon sugar
- 1 tablespoon active dry yeast
- 1 1/2 cups gluten-free flour blend or all-purpose flour if not gluten-free
- 1 teaspoon xanthan gum (omit if you are using all-purpose flour)
- 1 tablespoon fresh rosemary or 1 teaspoon dried
- 1 teaspoon sea salt
- 1 egg
- 7 tablespoons Bertolli Olive Oil Extra Virgin Olive Oil, divided
- For topping: Fresh or dried rosemary, flakey salt, fresh ground black pepper
- Place the water in a small dish or measuring cup and stir in sugar and yeast. Allow to sit for 5 to 10 minutes, until the mixture is foamy.
- While the yeast is resting, mix together flour, xanthan gum, rosemary, and salt in the bowl of a stand mixer.
- In a separate bowl, beat the egg and add 6 tablespoons of olive oil. Add the yeast mixture and mix well.
- Add the liquid to the flour mixture, and beat well in a stand mixer for 3 to 4 minutes. The dough should come together, but will remain sticky.
- Line a 9-inch cake pan with parchment paper, and transfer the dough to the pan. Using flour coated hands, carefully press the dough down into the pan.
- Brush with the remaining tablespoon of Bertolli Olive Oil Extra Virgin Olive Oil and sprinkle with rosemary, salt and pepper.
- Cover and allow to rise in a warm place for 35 minutes.
- Meanwhile, preheat your oven to 400 degrees Fahrenheit.
- Bake for 25 to 30 minutes, until golden brown.
- Allow to cool on a wire rack. Cut into wedges and serve.
- This bread is best served fresh, but may be frozen and reheated.
Focaccia Bread Topping Variations
- Toss a small, thinly sliced red onion, 2 medium cloves of garlic (grated), and a teaspoon of thyme leaves in a small bowl with a tablespoon of olive oil. Scatter on top of the dough and bake as directed.
- Top with sliced Kalamata olives and sun-dried tomatoes.
- Top with 1/4 cup diced red onion and 1/2 cup halved cherry tomatoes.