Easy Rosemary Focaccia Bread

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A magically chewy, pillowy soft homemade focaccia bread that is so easy to make with no mixer and no kneading. Topped with a parmesan and fresh rosemary olive oil, it's ready in 1 hour!

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First activate 2 tsp yeast in 1 1/4 cup warm water with 1 tbsp of sugar

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Make sure the yeast is active and foamy before using!

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Add 2 1/2 cups flour, 2 tbsp olive oil, 3/4 tsp of salt and the yeast water to a bowl

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Mix the dough until well combined.

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Place the dough in an oiled bowl and cover with plastic. Let it rise for 25-30 minutes.

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Then place bring 1/4 cup olive oil and 1/8 cup rosemary to a boil for 3-5 minutes.

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Let the oil cool then add 1/8 cup crumbled parmesan cheese

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The dough is ready when it's double the size it was when we first covered it.

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Uncover the dough and stretch the top of the dough upwards slowly.

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Fold it over itself and towards the middle. Do this on all four sides of the dough.

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Transfer to an 8x8 baking pan and drizzle with the oil. Stretch to fill the entire pan.

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Then pour the rest of the oil over the top and dimple the dough by sticking your fingers straight down.

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Bake at 425 degrees F for 14-15 minutes until internal temperature reads 190 degrees F.

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Get the full recipe via the link below!

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