Rosemary Focaccia Bread is Kneadlessly Simple

Kneadlessly Simple Cookbook

Bread; it’s what brings our family together when the fresh baked smells are filling the air on a Sunday afternoon. It’s what completes our meal.

Bread baking can be quite the task, but it doesn’t have to be and that’s where Kneadlessly Simple comes in.  It’s a tasty cookbook of no-knead bread recipes; recipes that are broken down play by play for you with tons of helpful tips to insure that your bread comes out perfectly.  I love this book.   I love all the helpful hints, flour & bowl tips, how to store bread, explanation of ingredients—basically all the details.  Details, that will make all the difference on whether or not your bread will win the blue ribbon in competition or your family’s tastebuds.

I wanted to pick a bread recipe from the cookbook to share with you and boy was it hard to choose. There were so many delicious looking breads but ultimately, I decided on Rosemary Focaccia with Coarse Salt.  It was simple indeed but packed with flavor!   I hope you enjoy it as much as we did.

For more kneadless bread recipes, ACH Foods and Fleischmann’s have created an eight-recipe book, The Bread Breakthrough. This compact cookbook introduces you to the simplicity of baking delicious no-knead yeast breads – on your schedule. You can purchase it for only $1 buck, check it out at breadbreakthrough.com.

INGREDIENTS

  • 2 3/4 cups (13.75 ounces) unbleached all-purpose white flour, plus more as needed
  • 2 tablespoons fresh rosemary needles (remove the stems), chopped fairly fine
  • 3/4 teaspoon table salt
  • 1 teaspoon instant, fast-rising, or bread machine yeast
  • 1 1/3 cups plus 1/2 teaspoon ice water, plus more as needed
  • 2 tablespoons olive oil, divided, plus more as needed
  • 3/4 teaspoon sea salt or other coarse crystal salt

DIRECTIONS

FIRST RISE: In a large bowl, thoroughly stir together the flour, rosemary, table salt, and yeast. Vigorously stir in the water, scraping down the bowl and mixing until the dough is thoroughly blended. Vigorously stir in 1 tablespoon of the olive oil. If the mixture is too dry to blend together, stir in just enough more ice water to facilitate mixing, but don’t over-moisten, as the dough should be slightly stiff. If too wet, stir in enough more flour to firm it slightly. Evenly brush the top lightly with oil. Cover the bowl with plastic wrap. Let rise at cool room temperature for 12 to 18 hours.

SECOND RISE: Brush a 15 × 10 × 1-inch (or similar) baking pan with olive oil, then line the pan with baking parchment. Brush the parchment with olive oil. Using a well-oiled rubber spatula, turn the dough out onto the pan; try not to deflate it any more than necessary. Drizzle the dough with 1 tablespoon of olive oil. With well-oiled hands, lightly pat and press out the dough until it is evenly thick and extends to within 1 inch of the edges all around. Tent the pan with nonstick spray–coated plastic wrap.

LET RISE USING EITHER OF THESE METHODS: For a 2 H- to 3H-hour regular rise, let stand at warm room temperature; or for an extended rise, refrigerate for 4 to 24 hours, then set out at room temperature. Continue the rise until the dough has almost doubled from the deflated size. (If the pan has a 1-inch rim, the dough should be G inch below it.) Just before baking, with oiled fingertips, make deep indentations, or dimples, all over the dough. Sprinkle evenly with coarse salt.

BAKING PRELIMINARIES: 20 minutes before baking time, place a rack in lowest position in the oven; preheat to 500ºF. Place the broiler pan on the oven floor.

BAKING: Reduce the temperature to 475ºF. Add a cup of ice water to the broiler pan, being careful of splattering and steam. Bake on the lowest rack for 20 to 30 minutes, until golden brown, turning the pan from front to back for even browning about halfway through. Bake for 5 to 10 minutes more (or until the center registers 209º to 212ºF on an instant-read thermometer) to be sure the center is done. Cool in the pan on a wire rack for 10 minutes. Cool and cut.

Rosemary Focaccia Bread  Ingredients

Fresh Rosemary Herb

Fleishmann's Yeast

Rosemary Focaccia Bread dough

Rosemary Focaccia Bread dough in pan

Rosemary Focaccia Bread Cooked

Rosemary Focaccia Bread

If you would like to win a copy of the Kneadlessly Simple Cookbook, leave a comment here on this post telling me your favorite kind of bread and/or share a bread recipe!  You may enter once a day per person.

Giveaway ends on Nov. 22nd.

Disclosure: Post is sponsored by ACH Foods, however, my opinion of the product remains authentic as always.

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Comments

  1. 51


    sandy perez says

    my 2nd fave is hawian butter rolls

  2. 52


    Benita G. says

    My favorite kind of bread is country style Italian bread.

    bgcchs(at)yahoo(dot)com

  3. 53


    Jessica says

    My favorite kind of bread is banana bread.

  4. 54


    Daniel M says

    sweet buns are my all time fav

  5. 55


    christopher h says

    russian black bread.

  6. 56


    Lori says

    I like to make spent grain bread with the left over grains my husband uses to brew beer!

  7. 57


    shawna says

    I love Pumpkin bread!!

  8. 58


    Dddiva says

    My fave bread is all of them. Carboholic here. ;)
    We made a wicked good oatmeal bread not long ago and I’ll be making it for Thanksgiving so that is way up there.

  9. 59


    Kimberly L says

    Sourdough

  10. 60


    Colleen S says

    I love any bread that is super crusty on the outside and big and airy on the inside. Add a bit of olive oil and good balsamic and im in heaven

  11. 61


    Kimberly Pruitt says

    Sweet White Mountain Bread

  12. 62


    Tamara says

    I love Sourdough bread!

  13. 63


    Heather B says

    tis the season! and i am loving pumpkin bread right now!

  14. 64


    Lori Taube says

    My favorite type of bread is sourdough.. Toasted with a bit of butter, it’s heavenly…

  15. 65


    Toby says

    I love a good multi-grain bread and wish I could get a good recipe for one. I have tried a few but never quite got the results I like.

  16. 66


    Albert says

    My favorite bread is rye bread.

  17. 67


    Rosie says

    I love any bread that includes cheese. I often go to Panera Bread for their three cheese bread.

  18. 68


    Renee G says

    I love rye bread.
    rsgrandinetti@yahoo(dot)com

  19. 69


    Ed Nemmers says

    Garlic Bread!

  20. 70


    Susan says

    My favoorite is home made cinnamon bread

  21. 71


    Summer D says

    I love Pumpkin Bread

  22. 72


    Christine says

    sweet buns

  23. 73


    Erma says

    I love pumpkin bread.

  24. 74


    EMMA L HORTON says

    I LOVE BANANA NUT BREAD

  25. 75

    I love a good Sourdough bread. Yum

  26. 76


    bebe says

    My favorite type of bread is Ciabatta.

  27. 77


    Marjorie Whitney says

    I like lots of breads, among them French and Italian.

  28. 78


    christopher h says

    russian black bread!!

  29. 79


    Brittney says

    pumpkin bread

  30. 80


    Jennifer Jozwiak says

    I love baguettes!

  31. 81


    Angela Winesburg says

    I love sweet rolls! Yum, thanks!

  32. 82


    Mimi says

    Hi Lori,
    This is my first visit to your blog. I came via foodie Blogroll.
    Great blog. I have enjoyed my visit. My favorite bread is panettone
    Looking forward to visiting again.
    Mimi

  33. 83


    Karen says

    My favorite kind of bread is pan fried. You can add many different spices and fruits and fry the bread in hot vegetable oil, coconut oil, butter, cooking spray or olive oil. The flavors are endless and the bread takes very little time to prepare.

  34. 84


    Francine says

    I have a local bakery that makes a seasonal pumpkin seed bread. I’m currently in withdrawal until next year…

  35. 85


    Aisling says

    French, Italian, Sourdough, Rye – I like all kinds of bread. Nothing beats homemade bread though.

  36. 86


    Tia Carter says

    yummy cheesy garlis bread

  37. 87


    Veronica Garrett says

    Pumpernickel bread is my favorite.

  38. 88


    Kelly Grant says

    Banana bread is awesome!!

  39. 89


    Heather C says

    My mom bakes the best dill bread. I guess I should get the recipe and carry on the tradition.

  40. 90


    Lily Kwan says

    My favorite kind of bread is Hawaiian bread.

  41. 91


    Donna K says

    I like whole wheat bread, but I like to try different kinds.

  42. 92


    Gianna says

    I love a really good sour dough bread.
    I made tomato focaccia yesterday :)

  43. 93


    Elizabeth Ray says

    My husband enjoys the Hawaiian bread.

  44. 94


    Dick K says

    A good crusty Italian loaf is the greatest.

  45. 95


    Vivien says

    i love crusty french loaf, for dipping into mushroom soup… yummm… I am from Malaysia, can i join this giveaway>

  46. 96


    Dick says

    My wife bakes a caraway rye that is grrrrreat!

  47. 97


    patty says

    I looooove sweetpotato walnut bread Yum.