Let’s begin by saying I love bread. Pasta, I can totally live without, but bread… God’s heavenly gift to mankind. Truly I think that of all the perfect foods that we humans can create, the only answer is bread and it is incredibly versatile. In my twenties some weekends I would make bread, not very well, but I did. I think I would have continued but we started to get fairly good bread in New York, and by that time I had lived in Spain and was frequently going to Italy. So I did not believe that my efforts were of any use to humanity. However, I must add that I always wanted to be able to make bread, good bread. It is an accomplishment with it’s magnificent aromas - depending of course on what herbs or spices that come to mind on that particular day - it’s weight and texture. Recently, the strong urge to be able to create bread came back. I think it was the challenge thrown down by a young male friend, actually I don’t believe he realized that he had done so, or perhaps it was because as usual I was on a diet and couldn’t partake of his endeavors. Whatever the case may be, I decided to start my search.

I was going to make focaccia. Of course it meant experimenting and reading many recipes, but someone had to be sacrificed. So there went my waistline. The result is we no longer buy bread for our dinners and lunches, and the Italians visiting from Italy want my recipe so they can make it when they get home. Everyone says it gets better each time that I make it. I pretty much stick to the basic version with just olive oil and rosemary – Antonio’s favorite. However, as usual there is so much experimentation possible, and imaginations could go wild with olives, a variety of cheeses from fresh to smoked, tomatoes, sun-dried tomatoes, oregano, caramelized onions, dried sausages, using different types of salt, etc. The recipe makes a lovely 12” focaccia, which somehow Antonio always manages to sneak out as an appetizer rather than to serve with the main meal. So we never get to make sandwiches the next day, nor have I been able to experiment freezing it. One day I keep promising myself that I will go the full yard and add other incredibly fattening ingredients, but what is more perfect than salt and rosemary mixed with olive oil? Well…garlic! I sometimes use olive oil in which I have added crushed garlic cloves and sprigs of fresh green rosemary.

Rosemary Focaccia

It makes 1 12-inch round

Preparation: 12 – 24 hours preparation and resting for sponge

3 ½ hours for rising

30 minutes for baking

The first step is the preparation of a sponge, which takes approximately 10 minutes to make, which for me begins with pulling out all of the ingredients, reheating my tea, and mixing the ingredients.

Sponge – Day before

⅛ tsp active dry yeast, taken from a ¼ packet of dry yeast (3/4 oz. or 21 gr.)

½ cup warm water

½ cup bread flour

In a small ceramic bowl sprinkle the yeast over the water. Stir and let sit for a few minutes. Using a wooden spoon stir in the flour until combined. Cover the bowl tightly with plastic wrap, sealing carefully. Place the bowl aside and let it sit at room temperature for 12 – 24 hours until thick and bubbly. If you are in a warm climate do place in the front of the refrigerator.
The next step, approximately 3 ½ hours before serving, is to prepare the dough:

Dough

1 ¼ cups water

½ cup plus 1 Tbsp olive oil

Sponge

Dry yeast, what remains in the packet

3⅔ cups of bread flour

1 Tbsp coarse sea salt

Approximately 2 – 3 sprigs of rosemary, detaching the leaves

Combine the water, 1 Tbsp olive oil and the sponge into a mixer. I use my food processor that has a dough selection, just because it is usually handy. Use the dough hook if using a mixer. Add the yeast, flour and salt mixing for approximately 2 – 4 minutes at low speed until the dough forms.
The dough should become smooth, pulls away from the sides of the bowl and somewhat in the shape of a ball. Approximately 6 minutes. If it is too sticky you can always add additional flour, a tablespoon at a time as needed. I have never added, but I like a little looser consistency
As the dough is being mixed, prepare a large bowl with olive oil, lightly greasing it all around. Place the dough inside and cover with plastic wrap. Let sit for 1½ hours until it doubles in size.
The next step is to turn the dough out. Fold over the four corners and place back into the bowl. Again cover with plastic wrap, and let sit for 1 hour. It will again double.
Using a 12” cake tin, pour approximately ¼ cup of olive oil in each and coat the bottom and about an inch up the sides. The dough into the pan. Gently push the dough out all around towards the edges with your fingers. Cover with a clean dishcloth and set aside for 30 minutes.
Preheat the oven to 450° F. Uncover the focaccia and with your fingers gently push the dough out towards the edges all around. Using the oil in the pan you can use a brush or your fingers to spread some of the oil on the entire top of the focaccia. Take the rosemary bits and push it into the dough covering the top. Sprinkle with the coarse sea salt.
Again cover each pan and let rise for 30 minutes.
Place the pan on the upper shelf of the oven and bake for 30 minutes until the outside is crisp and golden-brown. The focaccia will be soft inside and crispy on the outside.
Take the pan out and place focaccia on a rack or wooden cutting board. I usually serve these cut into 2” squares all around. It works great either as an appetizer or served at the table to accompany the meal.

Variations, but do think of your favorite pizza toppings:

Grape tomatoes halved and marinated in olive oil with garlic and oregano

Grape tomatoes and diced mozzarella

Sautéed mushrooms with garlic and parsley

Grated parmigiano-reggiano

Grated buffalo mozzarella

Thyme and salt

Oregano & salt

Enjoy!

RECIPE: ROSEMARY FOCACCIA