This delicious   Rosemary focaccia bread is one of the simplest recipes we have made, simple but still extremely tasty. It’s one of the best Rosemary focaccia bread recipes I’ve made and eaten over time. It is fragrant, because it is loaded with fresh rosemary, extra virgin olive oil and sprinkled with sea salt.

This rosemary focaccia tastes absolutely incredible dipped into the buttery sauce from my Garlic Butter Baked Shrimp recipe.

Homemade Rosemary Focaccia: A Simple and Flavourful Bread Recipe

It is one of the breads you can simply serve without having anything near, or maybe a glass of red wine.

Fresh bread made in the house is very dear to our family.

Fresh and worm bread in any form and in any combination, is never denied. But I must admit that this Focaccia bread is probably one of our favourites. For me personally because I am a big lover of rosemary, so I add plenty of it, then I like to feel the smell and taste of olive oil with rosemary.

It creates a divine experience—I could eat it endlessly without any guilt!

To enhance the flavor, I also sprinkle sea salt on top. I enjoy the occasional crunch of roasted sea salt granules, adding a subtle yet delightful saltiness to every bite.

While it may not be the healthiest habit, it is certainly delicious!

If you are a fan of fresh homemade bread and love rosemary, this recipe is perfect for you. You can also make it using dried rosemary—just be sure to adjust the quantity to about half, as dried rosemary has a more concentrated flavour compared to fresh.

If you’re looking to complete your meal, pair it with some of my other favourite recipes like Spicy Garlic Oil Pasta or a refreshing Quinoa Pomegranate Spinach Salad with Fresh Mint Dressing for a full culinary experience!

Ingredients and How to Make It

Ingredients that you need:

• 500g bread flour

• 375ml warm water (75% hydration)

• 30-40g extra virgin olive oil (for the dough, plus extra for greasing)

• 10-12g sea salt (about 2 teaspoons)

• 5g dry yeast (about 1½ teaspoons) or 15g fresh yeast

• Fresh or dried rosemary for topping

• Extra sea salt for sprinkling

How to Make This Delicious Rosemary Focaccia Bread:

1. Activate the yeast – In a small bowl, dissolve the yeast in warm water and let it sit for about 5-10 minutes until it becomes frothy.

2. Mix the ingredients – In a large mixing bowl, combine the flour and salt. Gradually add the yeast mixture and olive oil, stirring until a sticky dough forms.

3. Stretch and fold – Instead of kneading, use the stretch and fold technique. With wet hands, grab one side of the dough, stretch it upward, and fold it over itself. Rotate the bowl and repeat this process 3-4 times. Let the dough rest for 15 minutes, then repeat the stretch and fold two more times at 15-minute intervals.

4. First rise – Cover the dough and let it rise in a warm place for 60-90 minutes, or until it doubles in size.

5. Prepare the baking tray – Grease a 20×30 cm baking tray with olive oil and transfer the dough. Spread it evenly and let it rest.

6. Second rise – Let the dough rise again in the tray for 30-45 minutes.

7. Add toppings – Use your fingers to create dimples in the dough, then drizzle with olive oil, sprinkle with fresh rosemary, and add extra sea salt.

8. Bake to perfection – Preheat the oven to 200°C (400°F) and bake for 20-25 minutes until golden brown.

9. Enjoy! – Let the focaccia cool slightly before slicing. Serve warm and savour the incredible flavours!

I’ve been making focaccia in so many variations, flavours, and toppings that I eventually discovered the slow-fermentation version—a whole different world and experience. I promise I’ll share that recipe with you soon!

We bake bread weekly—actually, several times a week—because we’ve completely stopped buying it. Over time, I’ve experimented with so many combinations that it has practically become an obsession. To be honest, I’m planning to bombard you with more focaccia recipes in the future—if only I can find the time!

Between family life and my little ones, Thomas and David, keeping me busy, I truly enjoy every moment of it. But don’t worry, I’ll make sure to share more delicious recipes with you soon!

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Rosemary foccacia bread

This easy focaccia recipe uses the stretch and fold technique for a soft, airy bread with a crispy crust. Made with bread flour, activated yeast, and extra virgin olive oil, it’s simple yet full of flavor. After rising for 1 and ½ hours, shape the dough, dimple it, and drizzle with olive oil, sea salt, and rosemary. Bake at 200°C (400°F) for 20–25 minutes until golden. This recipe serves 6–8 people, perfect as a side dish or snack with a crispy exterior and a soft interior.

Course Appetizer, Main Course

Cuisine Italian

Keyword Best focaccia recipe, Bread flour, Crispy exterior, Dimples in dough, Focaccia resting time, Fresh focaccia, Golden brown focaccia, Herbs for focaccia, Olive oil drizzle, Overnight dough rise, Room temperature dough, Slow fermentation

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Resting Time 1 hour hour 30 minutes minutes

Total Time 2 hours hours 5 minutes minutes

Servings 8 people, as a side dish

Author Mihaela

Equipment

• baking tray 20x30 cm

Ingredients

• 500 g bread flour
• 375 ml warm water (75% hydration)
• 30-40 g extra virgin olive oil (for the dough, plus extra for greasing)
• 10-12 g sea salt (about 2 teaspoons)
• 5 g dry yeast (about 1½ teaspoons) or 15g fresh yeast
• Fresh or dried rosemary for topping
• Extra sea salt for sprinkling

Instructions

• Activate the yeast – In a small bowl, dissolve the yeast in warm water and let it sit for about 5-10 minutes until it becomes frothy.
• Mix the ingredients – In a large mixing bowl, combine the flour and salt. Gradually add the yeast mixture and olive oil, stirring until a sticky dough forms.
• Stretch and fold – Instead of kneading, use the stretch and fold technique. With wet hands, grab one side of the dough, stretch it upward, and fold it over itself. Rotate the bowl and repeat this process 3-4 times. Let the dough rest for 15 minutes, then repeat the stretch and fold two more times at 15-minute intervals.
• First rise – Cover the dough and let it rise in a warm place for 60-90 minutes, or until it doubles in size.
• Prepare the baking tray – Grease a 20x30 cm baking tray with olive oil and transfer the dough. Spread it evenly and let it rest.
• Second rise – Let the dough rise again in the tray for 30-45 minutes.
• Add toppings – Use your fingers to create dimples in the dough, then drizzle with olive oil, sprinkle with fresh rosemary, and add extra sea salt.
• Bake to perfection – Preheat the oven to 200°C (400°F) and bake for 20-25 minutes until golden brown.
• Enjoy! – Let the focaccia cool slightly before slicing. Serve warm and savour the incredible flavour's!

I hope you enjoy making and savoring this delicious recipe as much as I do! If you’d like to explore more of my culinary adventures, feel free to follow me on my:

Facebook
Pinterest
Instagram

While I may be new to the scene, I’m driven by my passion for creating tasty dishes to share with others. Let’s cook and enjoy together!

The post Rosemary foccacia bread appeared first on Mihaela's Recipes.

Embark on a culinary adventure with this delightful Quinoa and Spinach Salad with Fresh Mint Dressing and Pomegranate, where every bite is a burst of freshness and flavour. Packed with nutrient-rich ingredients and vibrant colours, this salad is not just a treat for the taste buds but also a feast for the eyes.

This fresh quinoa salad pairs beautifully with my Garlic Butter Baked Shrimp for a light yet satisfying meal.

You know, I first encountered a variation of this salad on one of those hectic days when I didn’t have time to pack lunch. I popped into my local shop, and this colourful Quinoa Spinach Salad caught my eye. It was love at first bite! Despite it being a spontaneous lunch option, it left such a lasting impression that I knew I had to recreate it at home.

Funny how life works sometimes, right? The salad that started as a convenient meal on a busy day has now become a cherished part of my culinary repertoire. It just proves that inspiration can strike when you least expect it.

So, whether you’re short on time or simply craving something delicious, never underestimate the power of trying something new.

So there you have it – the tale of my favourited Quinoa Spinach Salad. From its humble beginnings as a spontaneous lunchtime choice to its place of honour on my dinner table, this salad has truly become a symbol of culinary delight for me.

It’s a reminder that there’s always something new to discover in the world of food, and that every meal has a story to tell.

So, the next time you find yourself in need of a quick and delicious meal, I encourage you to give this vibrant salad a try. Who knows, it might just become your new favourite too!

Cheers to culinary adventures and the joy of discovering something delightful, one bite at a time.

Alright, folks, let’s dive into making this delicious Salad! And hey, if you’re feeling adventurous, I’ve got some variations and substitutions up my sleeve for those who want to mix things up a bit.

But hey, there’s absolutely no pressure – you do you!

Let’s get started and whip up this tasty dish together.

Here are the Details:

Quinoa is an incredibly nutritious grain that is not only delicious but also versatile in various dishes, including salads.

I started eating it later in life, but I fell in love with it. First, it’s healthy, tasty, and can be stored in the pantry for a long time.

It’s also really easy to cook and doesn’t take forever to be ready on your plate. Because we’re using it in a salad, I get the rest of my ingredients ready while the quinoa is cooking.

Ingredients:

• 1 1/2 cups quinoa (270 grams), uncooked
• 6 cups spinach (360 grams), packed and roughly chopped
• 1 cup pomegranate seeds (150 grams)
• 1/4 cup fresh mint leaves (15 grams), chopped
• 1/4 cup olive oil (60 milliliters)
• Juice of 1 large lemon (about 45-60 milliliters, equivalent to about 45-60 grams)
• 1/2 teaspoon salt (2.5 grams), or to taste
• 1/4 teaspoon freshly ground black pepper (1.25 grams), or to taste

Tips for Cooking Quinoa:

• Rinsing: Before cooking quinoa, it’s essential to rinse it thoroughly under cold water to remove any bitter-tasting saponins.
• Water Ratio: Use a ratio of 2:1 water to quinoa for cooking. For example, for every cup of quinoa, use two cups of water.
• Boiling Method: Bring the water to a boil in a saucepan, add the rinsed quinoa, and reduce the heat to low. Cover and simmer for about 15-20 minutes, or until the quinoa has absorbed the water and is tender.
• Fluffing: Once cooked, remove the saucepan from the heat and let it sit, covered, for a few minutes. Then, fluff the quinoa with a fork to separate the grains and release any excess moisture.
• Seasoning: Quinoa has a mild, nutty flavour on its own, but you can enhance its taste by cooking it in vegetable or chicken broth instead of water. You can also add herbs, spices, or a squeeze of lemon juice for extra flavour. For our recipe, we will cook it in water.

Variations:

• Add crumbled feta cheese or goat cheese for extra creaminess.
• Toss in some toasted nuts or seeds for added crunch.
• Substitute arugula or mixed greens for spinach for a different flavour profile.

Note: This salad can be made ahead of time and stored in the refrigerator for up to 2 days. Allow it to come to room temperature before serving, and give it a gentle toss to refresh the flavours.

Related Recipes:

Spinach Muffins

• Looking for more ways to incorporate spinach into your meals? Try our delicious spinach muffins recipe! These muffins are packed with nutrients and flavour, making them the perfect healthy snack or breakfast option. Check out the recipe [here].

My latest recipes are here:

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Quinoa Pomegranate Spinach Salad With Fresh Mint Dressing

Embark on a culinary adventure with this delightful Quinoa and Spinach Salad with Fresh Mint Dressing and Pomegranate, where every bite is a burst of freshness and flavour. Packed with nutrient-rich ingredients and vibrant colours, this salad is not just a treat for the taste buds but also a feast for the eyes.

Course Main Course, Salad, Side Dish, Snack

Cuisine Mediterranean

Keyword Fresh Salad, Salad

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Total Time 1 hour hour

Servings 4 6 people

Author Mihaela

Ingredients

• 270 g uncooked quinoa 1 and ½ cups
• 350 g spinaches leaves 6 cups packed and roughly chopped
• 150 g pomegranate seeds 1 cup
• 15 g mint 1/4 cup fresh mint leaves, chopped
• 60 ml olive oil ¼ cup
• 45-60 ml lemon juice Juice of 1 large lemon
• 2.5 g salt 1/2 teaspoon
• 1.25 g black pepper 1/4 teaspoon freshly ground black pepper

Instructions

• Rinse the quinoa under cold water to remove any bitter-tasting saponins.
• In a saucepan, combine the rinsed quinoa with 3 cups of water. Bring to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the quinoa is tender and has absorbed the water. Remove from heat and let it sit, covered, for a few minutes. Fluff the quinoa with a fork and let it cool to room temperature.
• In a large mixing bowl, combine the cooked quinoa, chopped spinach, pomegranate seeds, and chopped mint leaves.
• In a small bowl, whisk together the olive oil, lemon juice, salt, and black pepper until well combined.
• Pour the dressing over the salad and toss gently to combine, ensuring all ingredients are evenly coated.
• Taste and adjust seasoning if needed.
• Serve chilled or at room temperature. Enjoy!

I hope you enjoy baking and savouring this delightful lemon loaf cake as much as I do! If you’d like to explore more of my recipes and baking adventures, feel free to follow me on my Facebook, Pinterest, and Instagram pages. I may be new to the baking scene, but I’m fuelled by my passion for creating delicious treats to share with others. Let’s bake and enjoy together!

The post Quinoa Pomegranate Spinach Salad With Fresh Mint Dressing appeared first on Mihaela's Recipes.