Rosemary – Shallot Focaccia

This Rosemary – Shallot Focaccia is a light & pillowy bread flavored with olive oil, rosemary & sweet shallots

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What is focaccia?

Focaccia is a simple Italian yeast bread baked on high heat on sheet pans.  The dough is a perfect canvas to be topped with flavorful ingredients

 Common toppings include tomatoes, olives, mushrooms, onions and herbs. We’re using rosemary but sage is also commonly used

This simple bread only has a few ingredients but is delicious thanks to the flavor boost of adding a yeasty beer

Let’s assemble the ingredients

I have 4 cups of flour, one 12 ounce beer, 1 package of quick rising yeast, 1 teaspoon of sugar and 1/4 cup of olive oil

The type of beer doesn’t really matter.  I’m using a lager because it’s what we happen to have

Our friends over at Porch.com shared some super helpful tips when setting up the ultimate home baking station in your kitchen.  Check it out!

How to create the ultimate home baking station

Ingredients for the Rosemary - Shallot Focaccia

Add half of the flour, the yeast packet and the sugar to the bowl of a stand mixer.  Give a whisk

Ingredients for the Rosemary - Shallot Focaccia

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We’ll need the beer to be a bit warm, so I’m carefully heating to 100 degrees F over low heat.  I’m monitoring the temperature with a thermometer

If the beer is too hot, you can scorch the dry yeast.  Not like I’m speaking from experience or anything like that… 🙄

Heating the beer for the Rosemary - Shallot Focaccia

Add the beer to the flour mixture and combine on low

Ingredients for the Rosemary - Shallot FocacciaIngredients for the Rosemary - Shallot Focaccia

Add in the remaining flour, the olive oil and a pinch of kosher salt.  Beat on medium for about 5 minutes until a ball is formed

Ingredients for the Rosemary - Shallot FocacciaIngredients for the Rosemary - Shallot FocacciaIngredients for the Rosemary - Shallot Focaccia

Turn the dough ball out into a lightly oiled bowl, cover with plastic wrap and place in a warm area for about 2 hours until it rises nicely

The dough for the Rosemary - Shallot Focaccia

I put the covered bowl in my oven (turned off) just because that’s the warmest place in my kitchen

The dough for the Rosemary - Shallot FocacciaThe dough for the Rosemary - Shallot Focaccia

Once the dough rises, spread out into an oiled pan and lightly dimple with the tips of your fingers.  Cover with plastic wrap and let rise again for about another hour

The dough for the Rosemary - Shallot FocacciaThe dough for the Rosemary - Shallot Focaccia

For the toppings:

Thinly slice up 2 large shallots and measure out 1 tablespoon of rosemary and a half of a tablespoon of sea salt.  I use Maldon sea salt because it’s both salty and crunchy

You can use dry or fresh rosemary here, whichever you have on hand

The ingredients for the Rosemary - Shallot Focaccia

Brush the entire top of the dough with olive oil and sprinkle with the rosemary and sea salt.  Add the shallots in a single layer

The dough for the Rosemary - Shallot FocacciaThe dough for the Rosemary - Shallot Focaccia with toppings

Bake at 425 degrees F for 18-20 minutes

The baked Rosemary - Shallot Focaccia

And there you have it!  A perfect Rosemary – Shallot Focaccia easily made right in your own kitchen

Cut into squares and feed the hungry people standing in your kitchen!

If you’re still in the baking mood, try out a few of our other favorites:

Parker House Rolls

Elvis Pound Cake

Banana Bread

A sheet pan of lightly brown focaccia bread with crispy shallots and rosemary

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Post a pic on your social media and tag us @ #simplysundayshomecooking

Enjoy!

A sheet pan of lightly brown focaccia bread with crispy shallots and rosemary

Rosemary - Shallot Focaccia

Simply Sundays
A light & pillowy bread flavored with olive oil, rosemary & sweet shallots
Prep Time 10 mins
Cook Time 20 mins
Rising dough 3 hrs
Course Side Dish
Servings 1 Sheet pan

Equipment

  • Kitchen Aid Stand Mixer

Ingredients
  

  • 4 cups flour
  • 12 ounces beer
  • 2 ¼ teaspoons quick rising yeast
  • 1 teaspoon sugar
  • ¼ cup olive oil
  • 1 pinch kosher salt

For the topping

  • 2 large shallots
  • 1 tablespoon rosemary
  • ½ tablespoon sea salt
  • Olive oil for brushing

Instructions
 

  • Add the beer to the flour mixture and combine on low
  • Add in the remaining flour, the olive oil and a pinch of kosher salt.  Beat on medium for about 5 minutes until a ball is formed
  • Turn the dough ball out into a lightly oiled bowl, cover with plastic wrap and place in a warm area for about 2 hours until it rises
  • Once the dough rises, spread out into an oiled pan and lightly dimple with the tips of your fingers.  Cover with plastic wrap and let rise again for about another hour
  • After the second rise, preheat your oven to 425 degrees F

For the topping

  • Thinly slice up 2 large shallots and measure out 1 tablespoon of rosemary and a half of a tablespoon of sea salt
  • Brush the entire top of the dough with olive oil and sprinkle with the rosemary and sea salt.  Add the shallots in a single layer
  • Bake at 425 degrees F for 18-20 minutes
  • Cut into squares and serve
Keyword Beer bread, Focaccia, Irish Soda Bread

Tools used to make this recipe

KitchenAid Artisan Series 5-Qt. Stand Mixer

Mini Prep Glass Bowl

Pyrex Prepware 2-Cup Measuring Cup, Red Graphics, Clear

Wilton Recipe Right Non-stick Cookie Sheet Set, 2-Piece

© Simply Sundays 2020
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