Focaccia
I don't know what it is with bread but I'm not sure I'd survive without it. I can go months without pasta, but bread?! Maybe a week. Maybe. There are tons of bread recipes out there, and I hope get to them, but for today I want to focus the humble focaccia. While originally made from leftover pizza dough mine is a little more work but so worth it!
This is a recipe I totally stumbled upon by accident. Hubby and I rented a cottage outside Ottawa for a long weekend with friends, in the kitchen I discovered a cookbook written by the owner of the cottage! This was before my foodie days so I didn't really know who she was or anything but it turns out she was a food critic for a local newspaper, among other things. Anyways! It took me a few years but I eventually got my hands on her cookbook again and her focaccia is my absolute favourite. I've tried a few other recipes, big sheet pan ones, etc. but this one is the absolute best! Makes 2 9" rounds. One for you, and one for... okay, also you! (I won't tell if you don't).
My recommendation is actually to use dried rosemary vs fresh, not what you'd expect to hear I know. But I find the fresh rosemary ends up a little chewy where as the dried rosemary can be finely ground with a mortar and pestle. But use what you're comfortable with and don't be afraid to mix it up. Okay, the recipe:
Rosemary Focaccia (adapted from Mrs. Cooks Kitchen Basics & Beyond)
3 tsp / 10g instant yeast (see Notes)
1 1/4 C / 310g warm water
3 C / 426g All Purpose flour
2 tsp / 7g kosher salt
2 tbsp / 25g olive oil (plus more for brushing)
1 tbsp dried rosemary
Maldon salt for sprinkling
Generously coat the bottom of two 9” round pans with oil and set aside.
In a large bowl mix together the yeast, water, and 1 1/2 C / 213g of the flour. Mix thoroughly then cover and allow to rest for 30mins. We're looking for bubbles across the surface.
Add the remaining 1 1/2 C / 213g flour, kosher salt, and 2 tbsp olive oil into the dough and mix until blended. Knead in the bowl (a bowl scraper is handy here) until dough is a shaggy, almost-ball. Dump out onto a well floured board and, add a bit of flour to the ball. Using the bench scraper or just your hands knead into a soft ball. It will be tacky, but shouldn’t be too sticky. Drizzle the bowl with a small amount of oil, return the dough to it and turn to coat. Cover and leave to rest in a warm spot for roughly an hour.
Once the dough has doubled in size dump it out onto a lightly floured surface, divide into two equal rounds and place into prepared pans. Stretch and press down (with finger tips) to encourage the dough to spread to the edges of the pans. Cover and set aside to proof again while you preheat the oven to 425F.
When the oven is ready, and the dough has puffed up nicely (won’t be a full doubling) drizzle each generously with olive oil, sprinkle with Maldon salt and rosemary. Using your finger tips press down into the dough creating some nice big dimples. Bake for 18-20mins.
Turn out onto a rack to cool completely (or as at least until you won't burn your hand ripping into it).
Enjoy!
Rosemary Focaccia
Ingredients
- 2 1/2 tsp / 7g dry active yeast (1 pkg)
- 1 1/4 C / 310g warm water
- 3 C / 426g All Purpose flour
- 2 tsp / 7g kosher salt
- 2 tbsp / 25g olive oil (plus more for brushing)
- 1 tbsp dried rosemary
- Maldon salt for sprinkling
Instructions
- Generously coat the bottom of two 9” round pans with oil and set aside.
- In a large bowl mix together the yeast, water, and 1 1/2 C / 213g of the flour. Mix thoroughly then cover and allow to rest for 30mins. We're looking for bubbles across the surface.
- Add the remaining 1 1/2 C / 213g flour, kosher salt, and 2 tbsp olive oil into the dough and mix until blended. Knead in the bowl (a bowl scraper is handy here) until dough is smooth and soft (dusting with more flour if it gets too sticky.) Drizzle lightly with oil and turn the dough to coat, cover and allow to rise in a warm spot for an hour.
- Once the dough has doubled in size dump it out onto a lightly floured surface, divide into two equal rounds and place into prepared pans. Oil your hands and press down into the dough at intervals, spreading the dough to the edges of the pan as you go, until the surface is well dimpled.
- Drizzle generously with more olive oil and sprinkle with Maldon salt, and rosemary. Set aside to rise while you preheat the oven to 425F.
- When the dough has risen again (not a full doubling but should look puffed) bake for 18mins. Turn out onto a rack to cool completely (or as at least until you won't burn your hand ripping into it).
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