Rosemary Focaccia
This rosemary focaccia is a classic, easy bread recipe that is so delicious! In about an hour, you can have this focaccia on the table!
TIP:Create more customizable flavors by adding olives, cubed feta, fresh or sundried tomatoes or desired herbs before cooking.
- Contains Wheat
Ingredients
- 1/4 cup water, for steaming
- Nonstick cooking spray
- 1 package (16 ounces) store-bought pizza dough, room
- 1 tablespoon extra-virgin olive oil
- 1/2 tablespoon chopped fresh rosemary leaves
- Kosher salt, as desired
- Ground black pepper, as desired
- 2 tablespoons shredded Parmesan cheese, for garnish
Instructions
Step 1
Add 1/4 cup water to the pot.
Step 2
Place an 8-inch circle of parchment paper in the bottom of the Cook & Crisp Basket and spray with cooking spray. Form the dough into
a ball and place in the basket. Place the basket in the pot. Close the lid and move slider to AIR FRY/STOVETOP.
TIP: If using frozen dough, allow dough to sit and defrost before proofing. If using dough right from the refrigerator, PROOF for 1 hour at 95°F. See page 35 for more tips on dough.
Step 3
Select PROOF, set temperature to 95°F, and set time to 30 minutes. Press START/STOP to begin the rise.
Step 4
When the rise is complete, remove the basket from the pot. Deflate the dough by gently pressing on it, then spread it with your fingertips into the bottom of the basket. Drizzle with olive oil and sprinkle with rosemary, salt, and pepper.
Step 5
Return the basket to the pot. Close the lid and move the slider to STEAMCRISP.
Step 6
Select STEAM & CRISP, set temperature to 335°F, and set time to 25 minutes. Press START/STOP to begin cooking (PrE will display for approx. 5 minutes as the unit steams, then the timer will start counting down).
Step 7
When cooking is complete, the surface of the focaccia will be crusty and brown. Top with Parmesan cheese. Remove from the basket and allow
to cool for 5 minutes before serving.