Rosemary Focaccia Bread

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I love bread.  In any form.  I love carbs, what can I say?!

One of my favorite recipes is this delicious Rosemary Focaccia Bread.  It is so light, springy, soft, and oh so delicious straight out of the oven, it’s hard not to eat the entire loaf.

Even better is that making this bread is so easy.  Doesn’t matter if you’ve never made bread before or are an experienced bread baker.  This Rosemary Foccacia Bread is a fail safe recipe.

So, if you have more restraint than I do (literally have to stop myself from eating it straight out of the baking dish!) then here are a few different ways to serve this bread:

  • As an appetizer with a dipping oil
  • As a side with a main dish
  • Toast it up to serve with soup
  • Make sandwiches

What kind of flour do I use?
Good question!  I’ve tried this with only All Purpose flour and only Whole Wheat flour and as a mix of both.  Here are my results:

  • All Purpose: comes out amazingly soft, springy, and delicious.  Not so healthy though but it does taste divine!
  • Whole Wheat flour:  comes out tasting delicious but is very dense and doesn’t rise so well.  Also, does tend to be a bit chewier.
  • 50/50: a great combination for both.  You get a little healthier flour in there but also the light, airy texture that you are looking for in a Focaccia.


In the recipe, I’ve included the ratios for the 50/50 combination.  Try out both and let me know what you think!

From my kitchen to yours, enjoy this delicious Rosemary Focaccia Bread!

Here are the tools I used for this recipe:

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Sapna

I'm Sapna, a foodie, blogger, wife, mom of two beautiful girls, and lover of spices.  I have a background in Nutrition and Dietetics, which I use to incorporate healthy options into all of my recipes.  I love traveling to new places, trying new food, and in turn, creating them in my kitchen to relive the magic. When I'm not in the kitchen, I love curling up with a good book, playing with my munchkins, running, hanging out with friends, and gardening.

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