This is a little change of pace for my blog. By now you will realize that my posts tend to be an eclectic mix.
This recipe for rosemary focaccia is just too good not to share. If you have a cast iron pan it is the perfect cooking pan. If not, you can always use a heavy cake pan.
In the youtube video below I will walk you step by step through the recipe. Easy, inexpensive and delicious.
Here are the written instructions.
Rosemary Focaccia in the Cast Iron Skillet
Preheat oven to 200 degrees and put the skillet into the oven to warm.
In 3/4 cup warm water dissolve 1/2 tsp sugar. Add 1 1/2 tsp yeast and let it work for about 5 minutes.
Add 1 cup flour and 3/4 tsp salt and mix it up. I use a wooden spoon to do this.
Add 2 TBSP olive oil and fresh rosemary or dried rosemary (or any combination of that) and mix until combined. I crumble up a couple of large pinches of dried rosemary and then snip in fresh rosemary to taste.
Add another 3/4 cup flour (approximate) and stir it until the dough starts to come away from the bowl. Flour your fingers and draw it away from the bowl sides.
Take the skillet out of the oven (use oven mitts as the handle will be hot) and turn the oven OFF. Grease the skillet with a couple of teaspoons of olive oil and spread the dough evenly into the pan. Cover the pan and dough with a tea towel and put the pan back into the oven for 20-30 minutes.
While the dough is rising, make the topping using 2 TBSP olive oil, 1/4 tsp salt, one or two cloves of chopped garlic and some more fresh or dried rosemary. The flavours will blend while the dough is rising in the warm oven.
When the dough has had a chance to rise, remove the pan from the oven and turn the oven up to 400 degrees F. Brush the dough with the olive oil/garlic/salt/ Rosemary mix and sprinkle with coarse sea salt .
Bake for 20 minutes in the 400 degree oven..
Cool on a rack.
Top with a bit of freshly grated Parmesan Cheese.
Total prep time is about 10 minutes, rising time 20 minutes and cooking time 20 minutes.