Yesterday, Ree Drummond (the Pioneer Woman) featured a simple Rosemary Focaccia bread. It was a cold, dreary afternoon and the thought of warm bread baking for supper was just irresistible. Plus, I had everything I needed to make it, since I brought my herb pots into the sunroom for the winter.
I served it with Ina’s Eggplant Gratin and both were easy and delicious. In fact, I’m munching on leftover Focaccia this morning, warmed in the toaster and smeared with a little butter.
I made the recipe exactly as directed – only pulled it out of the oven after 25 minutes since it was golden brown. This recipe looks complicated but it’s actually pretty simple.
4 1/2 cups unbleached all purpose flour
2 Tbsp Olive Oil plus more for greasing the bowl and the pan
2 tsp dry yeast
2 tsp sugar
2 tsp kosher salt
1 1/2 cup warm water
Dump all in a mixing bowl. If you have a mixer, use the paddle and switch to the dough hook once it’s mixed. Let the dough hook run for several minutes, watching it as the dough will want to creep up the hook.
Remove the dough to a floured surface and knead gently until it is smooth and not sticky. (I may have used more flour – my dough wasn’t too sticky.) Rinse out the mixing bowl, dry it and spread olive oil all around it. Pop the dough back in, wiggle it around a second and the flip it over so all surfaces are oiled.
Cover it with oiled plastic wrap and set in a warm place to rise until doubled, about 1 hour.
Prepare topping ingredients:
1/4 cup plus 3 Tbsp Olive Oil
3 Tbsp chopped fresh Rosemary
Fleur de Sel (I used Maldon – but Kosher salt would be fine, too.)
Crushed Red Pepper to taste (couple of pinches)
Cornmeal as needed (a couple of Tbsp?)
After dough has risen, preheat oven to 400 degrees. Lay a piece of parchment paper on a cookie sheet or shallow roasting pan, and spread 1/4 cup of olive oil around on the pan. Sprinkle cornmeal evenly. Take dough and gently stretch it into a rectangle shape.
It’s a little easier if slide the parchment out of the pan and use a rolling pin to flatten the dough. Just be sure to roll from the outside in so you don’t end up with a thick edge, and keep the size so it will fit back in the pan.
Then slide it all back into the backing pan, and cover it with an oiled piece of plastic. (I just flipped another roasting pan over it), and let rise for 20 minutes.
Remove the wrap (or pan), and poke holes every few inches. Pour the 3 Tbsp olive oil over the top, and sprinkle the rosemary, red pepper and Fleur de Sel over it.
Bake it for 25 minutes. It’s done when it’s golden brown. Cool on a wire rack. (The original recipe called for baking 30-35 minutes.) Yum.