Garlic, Tomato, and Rosemary Focaccia Bread

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Bread recipes intimidate me.  Too much rolling, too much rising, too much work.  BUT this recipe is so easy and delicious!  Give it a try. 

Ingredients: 

1/2 cup olive oil

3 garlic cloves

2 tbs fresh rosemary

2 tbs fresh oregano

2 tbs fresh thyme

1 tbs red pepper flakes

Salt Salt (to taste)

Pepper (to taste)

1 cup warm water

1 package of yeast ( 2 1/4 teaspoons)

2 1/2 cups all purpose flour

1/2 tsp honey

6 cherry tomatoes 

Method: 

In a medium sauce pan combine olive oil, fresh herbs, and garlic and cook over medium heat until fragrant. 

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In a small bowl combine warm water, honey, and yeast.  Let sit for five minutes until foamy.  Combine 1 1/2 cups of flour and yeast mixture in a large bowl.  Stir until combined.  Add the remaining flour and 1/4 cup of the olive oil/herbs mixture and stir until the dough is completely combined into a large ball. 

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ImageKnead the dough ten to fifteen times until smooth.  Gather the dough into a bowl and place in a well-greased bowl.  Cover with a damp cloth or saran wrap and let the dough rise for about an hour. 

ImagePreheat the over to 450.  Spread out the dough onto a heavily oiled 9 by 13 baking sheet.  Top with the remaining oil mixture, red pepper flakes, and salt and pepper.  I added cherry tomatoes to the top but it is completely optional.  You can get creative at this point using sun-dried tomatoes, or goat cheese.  Anything of your choice can work.  Well maybe not….chocolate. 

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Bake in an oven for 15-20 minutes until the bread is crispy and golden brown. 

ImageCut the bread evenly into square pieces. 

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6 thoughts on “Garlic, Tomato, and Rosemary Focaccia Bread

  1. Deena Kakaya says:

    Love how perfect your tomatoes look, still vibrant abd I bet sweet x

  2. mydearbakes says:

    I like what I’m seeing here! You have such a fantastic looking bake! =)

  3. […] my first crack at a new recipe, I decided on this delicious looking Focaccia bread by The Hungry Heron as I’ve been wanting to try a bread recipe for a while, but I’m secretly daunted by […]

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