The focaccia bread at Macaroni Grill is absolutely amazing. This flavorful Round Rosemary Focaccia recipe comes very close to replicating their genius.
This easy bread recipe will round out your next Italian meal. It’s simple to make, but make sure you account for the rise time when planning your meal.
Round Rosemary Focaccia
Prep Time: 15 minutes + 90 minutes rise time
Cook Time: 20-25 minutes
1/2 c. Warm Water
1/2 tbsp. Yeast
1/2 tbsp. Sugar
1 c + 2-4 tbsp. Flour
1/2 tsp. Kosher/Sea Salt
1/8 tsp. Oregano
1/8 tsp. Garlic Powder
1 tbsp. Dried Rosemary, divided
1 tbsp. Olive Oil, divided
Coarse Sea Salt
1. Combine water, yeast, and sugar, and let stand 10 minutes. This is called proofing your yeast. It is, in my opinion, one of the most important steps in making bread. I always do this, whether the recipe calls for it or not. At the end of ten minutes it should be foamy (like the head on a beer, see below). If not, your yeast may be dead, or something else has gone wrong. You should start over or you won’t get the bubbles you need in your bread.
2. In a large bowl, combine 1 c. of flour, 3/4 tbsp. rosemary, salt, oregano, and garlic powder.
3. Once the yeast mixture has proofed, add to the flour mixture with 1/2 tbsp. olive oil. Slowly add remaining flour (1 tbsp. at a time) until a soft, wet dough has formed. It should hold together on it’s own and shouldn’t be too sticky. If you add too much flour it can become tough. Usually, an extra couple tablespoons is enough for me, but you can add up to four if necessary.
4. Place in a lightly oiled bowl, cover with plastic wrap, and allow to rise in a warm place for ~45 minutes.
Tip: I usually preheat my oven to 160° F while I’m making the dough. Then place I put the dough in the oven, turn it off, and allow it to rise.
5. After dough has risen, lightly flour your work surface (I use parchment paper because it can go right in the oven, but you could also use a wooden cutting board). Shape the dough into a round shape, lightly dust with flour, cover loosely, and allow to rise another 45 minutes. I’ve found that if the covering material touches the dough, it doesn’t rise as well. So, I either put it in a brownie pan to rise (the high sides keep the cover off the dough) or use shot glasses to keep the plastic wrap off the dough (see below).
6. When the dough has ~15 minutes left to rise, preheat your oven to 400°F. Lightly brush the dough with remaining olive oil, and sprinkle with additional dried rosemary and coarse sea salt. It’s better to brush the dough a little early rather than right before baking because the brush tends to crush the dough a bit. Brushing it early allows it to rise a little again before baking.
7. Bake at 400° F 20-25 minutes until lightly golden.
8. Slice and serve with olive oil, balsamic vinegar, and fresh-cracked black pepper or olive oil and spices.