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Rosemary Focaccia Bread Recipe

April 14, 2020 by hipfoodiemom 5 Comments

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Rosemary Focaccia Bread using the pan pizza dough recipe from Food 52. This recipe takes time but is so worth it and super versatile. Try this if you like crispy edges and a pillowy, fluffy center for your dough. It’s so good!

Rosemary Focaccia Bread using the pan pizza dough recipe from Food 52. This recipe takes time but is so worth it and super versatile. Try this if you like crispy edges and a pillowy, fluffy center for your dough. It's so good!

We’ve been baking a lot. Pizza, no-knead bread, muffins, cupcakes, blondies, brownies, cookies and more. Being quarantined has definitely given me a lot of time to spend with my family, and in the kitchen. Sometimes, I’m just baking just to have something to do.

Rosemary Focaccia Bread using the pan pizza dough recipe from Food 52. This recipe takes time but is so worth it and super versatile. Try this if you like crispy edges and a pillowy, fluffy center for your dough. It's so good!

I first saw this crispy cheesy pan pizza recipe on Instagram and immediately went to my kitchen to see if I had all of the ingredients to make this. Kristen Miglore is the Creative Director of Genius Recipes over at Food 52 and first made this crispy cheesy pillowy cloud of pizza, which is King Arthur Flour’s 2020 Recipe of the year. Watch Kristen’s video to hear the whole story.

Crispy Pan Pizza from Food 52

Rosemary Focaccia Bread Recipe

The original recipe uses shredded cheese and tomato or pizza sauce to top but you can pretty much top this pizza with whatever you like. The inside dough reminded me of soft focaccia bread so the second time I made this, I skipped the tomato sauce and added fresh rosemary, olive oil and salt.

When you are ready to bake the dough, this is what you need to do:

Sprinkle on your diced, fresh rosemary over the top. Add some shredded mozzarella or parmesan cheese, maybe only a 1/4 to a 1/2 cup and more around the edges of the pan. Use your finger to poke the dough to create little indents. Drizzle on some extra virgin olive oil over the top, 1 to 1 1/2 tablespoons and sprinkle sea salt over the top. Bake in a 450 degree oven for 18 to 20 minutes, on the lower rack of your oven.

We hope you try this!

Rosemary Focaccia Bread using the pan pizza dough recipe from Food 52. This recipe takes time but is so worth it and super versatile. Try this if you like crispy edges and a pillowy, fluffy center for your dough. It's so good!

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Comments

  1. Shirley says

    April 18, 2020 at 5:45 pm

    I doubled the batch and decided to make your focaccia version 1st. A hit with the family. It was absolutely delicious! Crispy crunchy edges and pillowy soft goodness for the crumb. The only thing different was using thyme as I did not have any rosemary. My dilemma now is whether to use the other piece of dough for focaccia (again) or to make pizza.

    Reply
    • hipfoodiemom says

      April 19, 2020 at 10:24 am

      Hi Shirley, that sounds amazing!!! So happy you enjoyed!

      Reply
    • hipfoodiemom says

      April 19, 2020 at 10:25 am

      Have you tried the pizza? The pizza is pretty incredible. . if you haven’t tried the pizza, I would make that.

      Reply
      • Shirley says

        April 22, 2020 at 4:05 pm

        I finally baked the other batch of dough and made pizza today for lunch. It was delicious. My entire family and I cannot decide which we like more. So good!!!!

        Reply

Trackbacks

  1. How To Make Parmesan Garlic Knots • Hip Foodie Mom says:
    April 26, 2020 at 7:55 am

    […] say I’ve been baking a lot is an understatement. I’ve never made so much bread, pizza, cakes, cookies and cupcakes in a month span before. Or, wait, has it been six weeks now? […]

    Reply

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Meet Alice

Alice Choi from Hip Foodie MomHello! My name is Alice. Here, at Hip Foodie Mom, you will find fresh food recipes using local, seasonal ingredients. From meat dishes to vegetarian to Asian inspired dishes, you are sure to find something you like. Thank you for stopping by!

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