Your focaccia looks so good and the recipe is pretty simple too. Makes me want to try it! But I have a fear of yeast so I won’t attempt as yet. Once I get over that fear, THIS is going on the list! It sounds delicious and looks very appetizing! Well done.
Tia – This would be a very good recipe to start exploring with yeast breads. Don’t be afraid! Three key things to successful yeast breads: 1. Make sure the water or liquid is warm (not hot) 2. A little sugar or honey in the liquids helps the yeast raise 3. Give it five minutes while it’s sitting to foam
Am I wrong or does this appear to be a very versatile foccacia bread recipe as far as subbing for the rosemary? I’m sort of like Simply Tia and have a fear of yeast breads but I’d really like to try and get over it soon. Maybe this will drive me!
You can certainly sub the rosemary out for thyme, garlic, dill or any other topping to your choosing. The possibilities are endless! Give it a try – you’ll be amazed how easy it is!
Your focaccia looks so good and the recipe is pretty simple too. Makes me want to try it! But I have a fear of yeast so I won’t attempt as yet. Once I get over that fear, THIS is going on the list! It sounds delicious and looks very appetizing! Well done.
Tia – This would be a very good recipe to start exploring with yeast breads. Don’t be afraid! Three key things to successful yeast breads: 1. Make sure the water or liquid is warm (not hot) 2. A little sugar or honey in the liquids helps the yeast raise 3. Give it five minutes while it’s sitting to foam
Have fun with it! Let me know how you do!
Could you please tell me how many grams is the 2 pkgs. active dry yeast (or tsp maybe…)
Thank you in advance
Hi Marina – 2 1/4 tsp. equals 1 pkg. yeast, so you would use 4 1/2 tsp. in this recipe.
Am I wrong or does this appear to be a very versatile foccacia bread recipe as far as subbing for the rosemary? I’m sort of like Simply Tia and have a fear of yeast breads but I’d really like to try and get over it soon. Maybe this will drive me!
You can certainly sub the rosemary out for thyme, garlic, dill or any other topping to your choosing. The possibilities are endless! Give it a try – you’ll be amazed how easy it is!
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Bread looks yummy. Anyone know how to adapt recipe to gluten free?
I would suggest trying a gluten free all purpose flour. It should work well I. This recipe as you don’t really need the gluten for the bread to rise.