Rosemary Focaccia
Homemade bread comes across as daunting. Something relegated to our grandmothers’ generation or for people who love carbs so much they own a bread maker. In our anti-gluten, anti-carb culture, I know that in proposing a homemade bread recipe I am speaking to the minority. Despite this, the lawyer in me is going to try and convince you.
Yes, many bread recipes are involved, include numerous steps and need to be made a day (or several) in advance (sour dough- I’m talking to you). But there are just as many good recipes that are not only delicious, they require very little equipment, can be made and enjoyed the same day, and only require minutes of actual work.
While I don’t recommend sitting down and eating a loaf of bread yourself, that doesn’t mean you should avoid making bread. Most of us will consume a slice or two of bread every day or two, regardless of the source. Whether it is as part of a sandwich, toast to dip in our eggs, or a baguette covered in cheese, bread is a delicious and savoured part of our diet. If you plan on (or inevitably will) eat some bread, better that it be homemade. When you make your own bread you control the contents. You know exactly what is in your food. Plus- its cheaper!
For anyone thinking about making bread, this is the recipe to try. It does not require any special equipment. No bread machine necessary. You don’t even need a loaf pan. All you need is one or two baking sheets. This recipe is easy, requires only minutes of actual hands on work, and can be made the day you wish to serve it. The bread is delicious served alongside cheese, with a dipping sauce, as the base of a sandwich or just all on its own.
A few tips on using yeast. I generally purchase a quick rising or rapid rising yeast. Never use expired yeast. You should also proof your yeast to ensure that the yeast is still active. To proof your yeast, you sprinkle it over warm water (110°F), sometimes with sugar or another sweetener to ‘feed’ the yeast. If your yeast is active, it will start to foam.
This bread can be made partially in advance. After the dough has risen for the first time, it can be refrigerated for up to 3 days, or frozen for 3 months. The dough will have to rest on the counter to come to room temperature, and may require additional rising time on the baking sheet.
Rosemary Focaccia
From The Kitchn
Makes one large focaccia, 16” x 12” or two 9” x 13” small focaccia breads
1 envelope (1 ¼ tsp) active dry yeast
1 ¾ cups warm water (110°F)
3 ½ cups white flour
½ cups whole wheat flour
2 tsp salt
4 ½ tbsp of good extra virgin olive oil, divided
5 sprigs of fresh rosemary, chopped
several pinches of flaky sea salt
Dissolve the yeast in warm water in a medium bowl. Wait a few minutes for the mixture to start to foam up.
In the bowl of a stand mixer with a paddle attachment [see note below for alternative methods], stir the flours and salt to combine. Change to a dough hook attachment. Add the yeast mixture and 2 tbsp of the olive oil and need the dough for 5-8 minutes, until the dough is smooth and elastic.
Add approximately 2 tsp of olive oil to a large bowl. Put the ball of dough in the bowl and turn the dough in the oil so it is coated on all sides. Cover with a tea towel and place it in a warm place to double in bulk, approximately 2 hours. [Note- at this point the dough can be refrigerated or frozen for later use, see note above.]
Drizzle about 1 tsp of olive oil onto a large baking sheet or two smaller baking sheets and rub it over the bottom and sides of the sheet(s). Punch down the dough and place the dough on the baking sheet. Using your fingertips, coax and stretch the dough to cover the bottom of the pan. Note- it may not reach all the way to the edges. Cover with a tea towel in a warm place to rest, about 30-40 minutes.
While the dough is resting, preheat the oven to 450 °F with a rack in the middle of the oven.
When the focaccia has puffed up in the pan a little, sprinkle the rosemary evenly over the surface. Using your fingertips, make shallow indentations all over the surface of the foccacia. Drizzle about 2 tsp of olive oil over the loaf, so the oil pools in the indentations here and there. Use a little more if needed. Sprinkle the loaf with 2 or 3 pinches of the flaky salt.
Place in the oven and immediately turn the oven temperature down to 375°F. Bake for approximately 20-25 minutes, checking after 15 minutes. The focaccia is ready when it’s golden-brown.
Remove from the oven. Using a hot pad or spatula, remove the bread from the baking sheet and place on a wire rack to cool slightly.
Note: I needed the dough using a stand mixer, but you could equally use a food processor or kneed the dough by hand.
If using a food processor: Pulse the flours and salt. Add the yeast mixture and 2 tbsp of olive oil and pulse until a rough ball of dough forms, about 1 minute.
If kneading by hand: Mix the dough in the bowl with a sturdy spoon until it is as smooth as possible. Turn it out onto a lightly floured surface and knead until smooth and elastic, 8-10 minutes.