My friend Hannah brought this when she came to dinner the other day, and it was absolutely delicious. I played with the recipe a bit. So easy, fast and absolutely wonderful. I hope you enjoy it as much as I do!
Rosemary Focaccia Bread
1 cup warm water
1 1/2 T yeast
1 T sugar
1 tsp salt
2 T olive oil
1 T rosemary, crushed if dried, chopped very fine if fresh
4 drops CPTG doTerra Rosemary essential oil
1/2 tsp dried oregano
1/2 tsp garlic powder
2 1/4 to 2 1/2 cups all-purpose flour
In mixing bowl, combine warm water, sugar and yeast and let it stand until the liquid is bubbly, 7 to 10 minutes. In another bowl, combine 2 1/4 cups of flour, salt, 1/2 T rosemary, either crushed or chopped, 1 T olive oil, oregano and the 4 drops of CPTG rosemary essential oil. You can be more generous with the herbs if you want to. When the yeast mixture is bubbly, add the flour mixture slowly and mix into a soft and sticky dough. I used my food processor with the dough hook). Cover with a wet warm towel and let it rise until doubled–about 45 minutes.
Flour your counter top and transfer dough unto it. Shape it into one rounded loaf. Place it on a greased cookie sheet. Cover again with the wet towel rinsed in warm water and let it rise again for about 45 minutes.
Heat oven to 375 degrees F. Brush loaf with the 1 T of olive oil remaining and sprinkle with remaining rosemary and sparingly with coarse salt. Bake for 35 to 40 minutes. Try to not eat the whole loaf all by yourself.