Bread

Rosemary Focaccia

20171111171207_IMG_5413

 

I love how some of the simplest breads have the fanciest names. This pillowy loaf was the perfect centerpiece for a Saturday morning! Week 46: Rosemary Focaccia

 

You know those food memories that stick with you for years and years? There used to be an Italian restaurant in Berkeley that I would go to with my family named Giovanni’s which had the most heavenly focaccia. It was always served warm, in huge triangle slices with tons of butter on the side. It was delicious enough to skip the entree and just have more bread!

 

It’s usually a thick, fluffy bread that has the consistency of pizza dough before it’s baked. I chose rosemary as my topping, but I’m strongly considering parmesan and garlic for the next one. Or maybe a cinnamon-sugar topping for a sweet version! So much flavor potential.

 

It was a super easy process – just requires patience while it’s rising. I recommend watching West Wing episodes to pass the time. I managed to get through one and a half before it was the perfect height. Just make sure you don’t get too distracted and forget to bake it!

 

20171111143646_IMG_5404

The three musketeers of yummy Italian breads – flaky sea salt, olive oil and fresh herbs.

 

20171111143345_IMG_5401

 

I went foraging in my mom’s back yard for rosemary. Wild, I know. Her tiny rosemary plant turned into a monstrous hedge and smells amazing. I didn’t use the flowers at all, but aren’t they cute?

 

20171111145906_IMG_5406

 

Yeast – sometimes a friend, sometimes a foe. In this case, it worked! That reminds me – does anyone know the correct pronunciation of focaccia? I say it: foe – caw – sha, but a lot of people pronounce it fah – caw – shia. What do you think?

 

20171111150622_IMG_5407

 

Captain Dough Hook, reporting for duty.

 

20171111160643_IMG_5408

Post-rise in a oiled bowl with a damp towel on top. It poofed up twice it’s size!

 

20171111161139_IMG_5409

 

As you’ll see from my next picture, shaping it on a board before transferring it to a baking sheet is a bad idea. I’m planning to shape it and let it rise a second time on the actual baking sheet so no movement is involved once it’s stretched out. It’s a super stretchy dough and it doesn’t contract back together like other ones.

 

20171111164617_IMG_5410

 

It folds up on itself. Aw well. It has lots of personality.

 

20171111170758_IMG_5411

 

Post-sauna. I chose to make mine a thinner loaf, but it can be made really thick as well! This thickness is perfect in my humble opinion – you get more slices and it’s still pillowy and yummy. Oh and you should knock on the crust and if it makes a hollow sound, then it’s cooked all the way through.

 

20171111171321_IMG_5417

 

It goes well with everything. It’s the Miss Congeniality of breads. Happy Munching!

 

Recipe from: https://www.gimmesomeoven.com/rosemary-focaccia-bread/

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s