Best Quick Rosemary Focaccia Recipes

QUICK ROSEMARY FOCACCIA

Quick Rosemary Focaccia image

With rosemary and lots of cheese, these bread squares from Shelley Ross of Keytesville, Missouri will make an everyday dinner seem like a festive occasion.

Provided by Taste of Home

Time 25m

Yield 15 servings.

Number Of Ingredients 6

Ingredients

1 loaf (1 pound) frozen bread dough, thawed
2 tablespoons olive oil
1/4 cup thinly sliced onion
1-1/2 teaspoons minced garlic
1 cup shredded part-skim mozzarella cheese
2 tablespoons minced fresh rosemary

Steps:

Press the dough into an ungreased 15x10x1-in. baking pan; build up edges slightly. Brush with oil; top with onion, garlic, cheese and rosemary. , Bake at 400° for 15-20 minutes or until golden brown and cheese is melted. Let stand for 5 minutes before slicing.

Nutrition Facts : Calories 123 calories, Fat 5g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 197mg sodium, Carbohydrate 16g carbohydrate (1g sugars, Fiber 1g fiber), Protein 5g protein.

QUICK ROSEMARY & GARLIC FOCACCIA

Quick Rosemary & Garlic Focaccia image

Original internet recipe that has been modified to fit out needs. This bread has a cracker taste when you first bite into it. So it is perfect for soups and stew meals.

Provided by Diana in KS

Categories Yeast Breads

Time 55m

Yield 2 serving(s)

Number Of Ingredients 13

Ingredients

5 cups all-purpose flour
4 teaspoons instant yeast
1 teaspoon sugar
2 teaspoons salt
6 tablespoons fresh rosemary, chopped
8 large garlic cloves
2 tablespoons italian seasoning
1/2 cup olive oil
6 tablespoons olive oil (top)
1 3/4 cups warm water (hot to touch, not burning)
coarse salt
1 egg yolk, beaten with 2 tsp water
1/2 cup parmigiano-reggiano cheese (top, to taste)

Steps:

Place the flour, yeast, sugar, 2 teaspoons salt, half the rosemary and garlic in the food processor bowl. Process in a few bursts to mix. With the processor running, slowly add 1 cup of the water, then the 1/2 cup olive oil and finally the remaining 3/4 cup water. Process until the dough coalesces into a ball and starts riding around on the blade. Turn out on a floured board and knead a few strokes. Dough should be relatively stiff but still pliable. Place in an oiled bowl, cover with plastic wrap and allow to rise in a warm place 'til doubled, about 1-1/2 hour.
Place the baking stone in the oven and preheat to 450º. Punch the dough down, divide into 2 balls and flatten each ball to a disk about 8 - 10 " in diameter. Place on a corn-meal covered board or peel, cover with a clean towel and allow to rise in a warm place for about 1/2 hour.
When the dough has finished the second rising, use your forefinger to poke deep dimples all over the loaf, about 1-1/2" apart. Drizzle olive oil over the loaves, scatter on the remaining rosemary & garlic then slide them onto the stone. Bake 10 minutes, then lower the oven temperature to 375º and bake 20 - 25 minutes more, until the bread is a nice dark golden brown. Two minutes before the bread is done, brush with the egg wash and sprinkle generously with the coarse salt.
Allow to cool on a rack for 5 - 10 minutes before serving.

Nutrition Facts : Calories 2140.4, Fat 105.8, SaturatedFat 17.9, Cholesterol 108.8, Sodium 2688.4, Carbohydrate 250.4, Fiber 11.1, Sugar 3.1, Protein 45.2