This is another recipe I found from Our Best Bites. I thought this sounded a lot like the Macaroni Grill's wonderful bread. I halved the recipe to only have one loaf of bread. This was very simple to put together - you just have to plan ahead for all the rising. I served this with an olive oil dipping sauce - olive oil, parmesan cheese, red pepper flakes, minced garlic and Italian seasoning. Tadd loved the bread and was very impressed that I made it from scratch.
Rosemary Focaccia Bread
1 c. warm (105-115 degrees Fahrenheit) water
1 Tbsp. yeast
1 Tbsp. white sugar
1 tsp. Kosher salt, plus more for sprinkling
2 Tbsp. butter, divided
2 Tbsp. crushed dry rosemary
2 1/4-2 1/2 c. all-purpose flour
In a large mixing bowl, combine warm water, yeast, and sugar. Allow to stand for 10 minutes or until bubbly. While the yeast is getting bubbly, combine 2 C of the flour, salt, 1 Tbsp. rosemary.
Add flour mixture to yeast mixture along with 1 Tbsp. melted butter. Mix well. (I put it in my stand mixer with the dough hook on). Slowly add remaining flour to make a very soft dough--try and resist the urge to add too much flour. You probably won't use the entire extra 1/2 c. of flour. I usually only use about 1/4 cup. You want a soft, wet dough.
Cover and allow to rise 1 hour.
Lightly flour work surface and transfer dough onto this surface. Divide in half. Shape each half into a round loaf and place on a greased cookie sheet or pizza stone. Cover and allow to rise another 45 minutes.
Heat oven to 375 degrees. Melt remaining tablespoon of butter and mix with remaining tablespoon of rosemary. Brush on loaves and sprinkle lightly with Kosher salt.
Bake for 15-20 minutes or until very lightly golden-brown. Serve immediately (if you can) with olive oil and balsamic vinegar (if you want) and feel your butt get bigger (you will. It just happens. And it's worth it.)