Rosemary Focaccia

Rosemary Focaccia
Yep, you’re reading this right. I baked amazing (ah-may-zing!) bread in my rice cooker. And the kicker? The dough came together, rose and baked all in one pot. Focaccia is a yeasty Italian bread, usually baked in an oven, that has a moist, spongy texture due to the yeast and olive oil in the dough. I usually make a few loaves at a time because foccacia makes for delectable sandwich bread and goes fast in my house. When I was first taught to make foccacia I used garlic and rosemary and that’s how I have always made it but you can swap any of your favorite ingredients for mine. I suggest trying sun-dried tomatoes, olives, other herbs… the list is endless.

1 1/4 cups warm water
1 envelope yeast
1 cup olive oil
4-5 cups flour
2 tbsp garlic, chopped
2 tbsp rosemary, chopped

Add warm water and yeast to your inner pot and let sit until cloudy, about 5 minutes. Add 1/2 cup olive oil, 1 tsp salt and 1 cup of flour at a time and continue to mix with your hands until well incorporated. Place dough on counter and continue to knead until elastic and smooth, another 5 minutes or so.

Place dough back into the inner pot and rub a little bit of olive oil on top. Close the lid and let rise 2-3 hours until it has doubled in size.

Remove risen dough and add remaining olive oil, garlic, rosemary and a pinch of salt into the inner pot. Mix to combine. Push dough on top of the olive oil mixture and close the lid. Set to Cake or White Rice and let cook until your rice cooker beeps, approximately 45-60 minutes.

Invert focaccia onto a plate and serve with your favorite soup, pasta or sandwich.


Over to You
What’s your version of Focaccia? Share and inspire us!

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