I love focaccia bread! There is no way around it. It is so incredibly good. I still remember the days when my mom used to bring fluffy tomato slathered focaccia home from Costco. We would gobble it up like there was no tomorrow. Somehow I doubt that I would still have the same desire to eat that exact one again, in retrospect part of me wonders if it was tomatoes sauce at all…
Somewhere in my early 20s I decided that I wanted to learn to make my own focaccia bread. I pulled my trust joy of cooking and figured out how to make a batch for 50 plus people. That’s what you do when you live at a boarding school right? Needless to say, it was awesome! 😉 Soon I became hooked on making it anytime it was my turn to make Sunday lunch. I would drizzle it with my stash of olive oil and thinly sliced onions. Yum, so good!
Somehow over the years I stopped making it. I tinkered around with different sourdough versions here and there but never perfected it. One day I found myself cooking Sunday lunch again last with two of my girls, Lesly and Karen. We were making butternut squash pasta sauce.
I really wanted bread so I decided to whip up a quick “focaccia” It didn’t have the traditional souring time but worked for what we needed. With a little sea salt, local olive oil and rosemary it turned out fantastic! Everyone was begging for seconds, we even had someone suggest that we start selling it to the winner next door. I felt like I had too much on my plate so I never went through with it. (On a side note we really should have gone for it since we could have had people like the daughter of Mexico’s president eating our bread, oh well…)
While this may not be a traditional focaccia bread I tend to think that this cheaters rosemary focaccia bread is pretty great, so do about 60 other kids and adults. It also ended up in the book I wrote for my girls. I hope you enjoy it as well!
- 5 cups flour
- 1 ¾ cup warm water
- 1 cup olive oil
- 2 TBS yeast
- 1 TBS sugar
- ¼ cup chopped rosemary
- 6 cloves chopped garlic
- 1 tsp salt
- Mix the flour, salt and rosemary in a large bowel.
- In a small bowel mix the yeast, sugar and warm water. Stir and allow to rise for 5 minutes or until poofy. Add to the flour.
- Add the garlic and ½ cup olive oil and mix.
- Once mixed add the knead for 5 minutes.
- Place the dough in an oiled bowl, cover and allow to rise for one hour in a warm place.
- Pour the rest of the olive oil into a baking pan. Punch down the dough and stretch out in the pan so that it touched the edges.
- Poke holes in the dough, sprinkle with coarse salt.
- Cover and rise for 30 minutes.
- Bake at 425 for 20-30 minutes until light brown.
Have you had focaccia bread before? What is your favourite kind?