I little bit of Rosemary Focaccia Bread on the roster for today.
There is really something magical about homemade bread.
If I had to choose my favorite thing to make….
it would be bread.
You already knew that?
I guess I didn’t keep it a secret very well, now did I.
I needed something yummy to take to my sister-in-law who recently had a baby. I was in the process of making some French Bread and thought it might be fun to use a batch of the dough to make some focaccia. I have a whole bush full of Rosemary growing in my (weed infested) garden…and so Rosemary Focaccia it became.
Oh….the aroma this baby is going to make in your kitchen!
I wish I could waft a scent
this screen into your
How does it feel to have lovely nostrils?
I’m not sure I know.
CAUTION…If you plan to make the recipe on a stone…be ware.
The butter that I put on top of the dough to secure the tasty veggies rolled off a bit and on to the oven floor.
Oven floors and butter do not love each other, my friends.
Together they fill your house up with a bit of smoke.
Not the kind that makes your house look like it’s burning down.
Just the kind that makes your kids say
“MOM! What did you do!”Next time I will use a pizza pan that has some nice sides to it,
or a cookie sheet with nice sides would be great as well.
A nice side or two, and lovely nostrils.
Isn’t that just what you are aspiring for in this life?
Me too. What else could be wanted?
I hope some of you make it this Labor Day Weekend! I know if you showed up to my BBQ with this baby in tow,
I would be singing your praises!
Between this Rosemary Focaccia, your two nice sides and your lovely nostrils….you’ve got a lot going for you!
A real lot.
Time: 1 hour
Yield: 2 large round loaves
Recipe from Jamie Cooks It Up!
2 T olive oil
4 T butter, melted
3 medium sized tomatoes
1/2 red onion
1 medium sized zucchini
1 sprig of fresh rosemary
Italian Seasoning Grinder
freshly ground salt
freshly ground pepper
1. Make a batch of French Bread dough. That treasure of a recipe and lot of step by step photos can be found by clicking here. And when I say treasure…I mean it. It’s one of those magical recipes you’ll be glad to have in your back pocket. T.R.E.A.S.U.R.E.
2. Divide the dough in to two equal halves. Place 1 T of oil in the center of each stone, pizza pan, or cookie sheet and spread it around with your hand. Don’t have a stone? No worries….a cookie sheet, or a round pizza pan will work just fine. There is no rule saying Focaccia should be round. In fact, there could quite easily be some Italian rule saying it should be square. Of that, I would not know. I’m just a girl with a baking addiction and a lot of flour hanging out in her basement. (and vegetables growing in the weed infested garden)
Shape your dough into balls and set them on your stone or sheet.
3. Get busy slicing up your veggies while your dough rests on the pans. You don’t need to cut the Rosemary, just slide it off the hard stick it grows on. You don’t want to ingest the hard stick. Just the lovely green needle looking like things.
4. Press your dough down and stretch it out to the corners of your sheet. Pour 2 T butter over each dough. Grind some of this fabulous Italian Seasoning over the top of the butter dough. Layer your veggies and Rosemary on top.
5. Now we need a little S and P. Freshly ground Sea Salt and freshly ground Black Pepper are in love with each other. At least, I am in love with them. If you don’t have any on hand you can use regular salt and pepper. However, throw these two into your shopping cart next time you hit the store. I buy them at Costco, but have seen smaller containers at regular grocery stores. The grinder is right on the top. So! Grind a bit of both over the top of you veggies.
6. Bake at 375 for about 25 minutes.Or, until it becomes golden brown along the edges, and the underside is golden as well.
7. Throw some Olive Oil and Balsamic Vinegar in a small bowl and dip your tasty bread into it.Enjoy!