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If you're ever out and about, perhaps at the grocery store, the park, maybe even at the dentist or doctor's office - and you see someone that looks a bit untidy, someone with...
a strange white powdery stuff smeared on their shirt or pants (or both), that could very well be me. And if it is me, that white stuff would most likely be flour. It seems I spend half of my life with flour somewhere on myself. Often it's on my clothing, but you might also see it on my cheeks, in my hair or even on my shoes!
That's because lots of days you'll find me in the kitchen, baking. It's been a love of mine for as long as I can remember. I've been forever fascinated with the magical transformation that occurs when simple ingredients like flour, sugar, oil, butter, milk, etc. are stirred together and given a stint in a hot oven. The aroma is intoxicating, the results; crazy delicious and... baked goods are a super great way to make friends.
And don't even get me going on yeast. Talk about magical, think about it... it doesn't look like there's anything remotely alive about it. Yeast is dry, granular and incredibly drab in appearance. But combine it with a little water and and a sprinkle of sugar... POOF! It starts g-r-o-w-i-n-g! Before you know it, it's bubbling, foaming and getting ready to talk to you. In bread, rolls, sticky buns, even some crackers, it makes the difference between flat, dry, hard AND tall, tender, fragrant. Did you know when you smell the incredible aroma of baking bread it's mostly the yeast that is driving you crazy?
I'm hoping to convince you (or maybe just reinforce) that baking is easy and so much fun! And this delicious, artisan style Rosemary and Black Pepper Focaccia is a perfect place to start. Why? Well, because, though it might look fancy and like you need a culinary degree to pull it off, it's really not difficult, you just need a bit of time.
I love that there's no yeast fussiness to worry about with this recipe. The yeast is simply thrown in a bowl with all the other ingredients and mixed by hand or with the dough hook on your mixer. Once that's done, the dough is transferred to the fridge for a slumber party and a long, slow rise. In the morning you'll be ready to roll. Let the dough slowly warm up and then plop it into two oiled pans and poke it into place with your fingers. It's fun! One more rise before it's baked; but again, there's minimal hands-on time. And when the fabulous aroma starts wafting through your kitchen and begins to permeate the entire house, you'll be thrilled with yourself - and so will family, friends, neighbors ... you name it!
This focaccia bread is adapted from Fine Cooking, one of my favorite magazines. I've found that it's hard to go wrong with one of their recipes and this one is no exception. I had a focaccia recipe I loved for years, but once I tried this one, I never looked back. There's lots of way to adapt it with herbs, spices and add-ins; according to the season or what we're in the mood for.
I'm serving an Italian dinner this weekend and decided that rosemary would work well. For something a little different and fun, I added a generous sprinkle of freshly ground black pepper. It's a delicious combination I know I'll be making again.
I like to serve this type bread with European-style butter or individual size bowls of good olive oil, so each person can dip their own. A sprig of rosemary and one more tiny grind of black pepper makes for a pretty presentation.
Oh, and this Rosemary and Black Pepper Focaccia makes a wonderful sandwich too. Just slice it horizontally, add your favorite meat, cheese, spread, etc. then slice it into wedges like a pie. I'm dreaming up one with thinly sliced turkey breast, Havarti cheese, applewood bacon, avocado slices and basil aioli. What would you like on yours? There are so many combinations that would be delicious!
So now you know how to spot me in a crowd, right? Just look for the flour-y one. I'd love to meet you, so please speak up and say hello. Until then, Bon Appetit and happy baking!
P.S. If you check out the Fine Cooking version, you'll see that I've definitely made some adaptations. They make theirs in a sheet pan, resulting in a large, low, rectangular bread. I make mine in two 9-inch cake pans. I like the presentation and the fact that I can freeze one loaf for later. They also have an extra step of stretching the dough before it's refrigerated. Honestly, I've tried it both ways and found that it really doesn't matter with the end result, so being a bit lazy, I skip that extra step. And lastly, I reduced the amount of olive oil. I just didn't think the amount they called for was necessary. If you'd prefer to follow their recipe, it can be found here - Fine Cooking Focaccia Bread.
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- 5 ½ cups unbleached bread flour 1 pound, 9-ounces
- 2 ½ cups cold water about 55°F
- 2 tablespoons granulated sugar 1 ounce
- 1 tablespoon kosher salt
- 1 packet rapid-rise or fast-rising yeast
- 6 tablespoons extra-virgin olive oil plus a bit more for drizzling
- flaky sea salt
- 4 teaspoons finely minced fresh rosemary
- freshly ground black pepper
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The evening before baking, mix the dough (see step 2) and let it spend the night in the refrigerator.
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Combine the flour, water, sugar, salt, and yeast in the large bowl of a stand mixer with the dough hook attached. Mix on medium speed for about 5 minutes, stopping to scrape down the sides of the bowl once or twice. Let the dough rest for 5 minutes and then mix on medium low for another 3-4 minutes, until it's relatively smooth. At this point, the dough will resemble melted mozzarella and be very sticky. If you stretch a small piece, it will barely hold together.
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Coat a bowl large enough to hold the dough when it doubles in size with 1 tablespoon olive oil. Transfer the dough to the bowl and flip the dough to coat it with the oil. Cover the bowl well with plastic and refrigerate it overnight, or for at least 8 to 10 hours.
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Remove the bowl of dough from the refrigerator about 3 hours before you intend to bake it (2 hours on a warm day). The dough should have nearly doubled in size. Drizzle two 9-inch cake pans with olive oil and rub with a paper towel to coat. Line bottom of the pans with parchment paper. (DON'T SKIP THIS STEP OR YOUR BREAD WILL STICK TO THE PAN, EVEN A NON-STICK PAN - I learned this the hard way.) Drizzle a tablespoon of olive oil into each pan and spread it with your fingers to coat the parchment paper.
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With a rubber spatula, divide dough in two approximately equal pieces and slide each one into a prepared pan. The dough will sink beneath its own weight, expelling some gas, but retaining enough to keep an airy gluten network that will grow into nice holes.
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Drizzle 1 tablespoon of the olive oil on top of each piece of dough. (Don't worry if some rolls off onto the pan; it will all be absorbed eventually.)
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Push the dough out to the sides of the pans with your fingers, creating hollows in the dough. At first you might only be able to spread the dough to cover about one-half to three-quarters of the pan. Don't force the dough when it begins to resist you. If this happens just let the dough rest for 10 or 15 minutes. The oil will prevent a crust from forming.
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After letting the dough rest you will be able to push the dough to fill or almost fill the entire pan. It should be about ¼ to ½ inch thick. If it doesn't stay in place at the edges, don't worry; the dough will fill the corners as it rises. Drizzle the dough once more with a few teaspoons of olive oil.
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Cover the pans loosely with plastic wrap or a clean kitchen towel, and let the dough rise at room temperature until it's about 1-½ times its original size. This will take 30 minutes to an hour or an hour and a half, depending on the temperature of the room. Thirty minutes before baking, heat your oven to 450°F.
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Just before baking, remove the plastic wrap and sprinkle dough in pans with a few pinches of sea salt, the rosemary and a few generous grinds of black pepper. Put the pans on the middle shelf of the hot oven and reduce the heat to 425°F. After 15 minutes, rotate the pan to ensure even baking.
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Check the dough after another 5 minutes. If it's done, it will be golden brown on top and, if you lift a corner of the dough, the underside will be golden as well. If not, return the pan to the oven for another 1 to 2 minutes and check again.
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Use a metal spatula or table knife to release the dough from the sides of the pan. Slide the focaccia onto a cooling rack. Let cool for 20 minutes before cutting and serving.
No mixer? Just mix it by hand. Combine the flour, water, sugar, salt, and yeast in a large stainless-steel bowl; have a bowl of lukewarm water standing by. With a large wet spoon or one hand, mix the ingredients. Repeatedly dipping the spoon or your hand in the water will help keep the dough from sticking. Rotate the bowl with your free hand while stirring with the other until a wet, shaggy dough forms, 2 to 3 minutes. Let the dough rest for 5 minutes and then mix for another 2 minutes until the dough is relatively smooth but quite sticky.
Gene Gennings says
This looks fantastic. I was wondering if this recipe could be modified to make rolls instead of large rounds.
Chris Scheuer says
Gene, this recipe would not be suitable for making dinner rolls, but the rosemary and black pepper dinner roll idea is great! Look up any dinner roll recipe at The Café and add the rosemary and black pepper. Bon Appétit!
Chris Scheuer says
Liz, I'm so happy it worked out for you! I'm a morning person too - it's such a nice time to enjoy the quiet!
Liz says
I made 1/4 recipe and baked in an 8 x 8 pan which worked perfectly! I did look at Peter Reinhart's recipe and did the folding as well as all of the olive oil - I'm a fan of his technique and since I was reducing the recipe so much wanted to make sure everything worked. I started mine as soon as I got up - I'm a morning person, work from a home office and like mornings in the kitchen. I was able to allow the long rise and still have focaccia with my supper - wonderful recipe! Thank you!
Lisa {AuthenticSuburbanGourmet} says
Impressive! i so wish I had a warm slice of this right now. I know it is breakfast time but is just looks and sounds that good! Hope you are doing well!
Chris Scheuer says
We are Lisa! Bread time is anytime, at this house!
Cathy at Wives with Knives says
I love to bake, too, Chris, and there is nothing more satisfying than taking a golden brown, aromatic loaf of yeast bread out of the oven, The fragrance alone is enough to make me swoon. We are enjoying soup weather again and look forward to serving this focaccia bread with our next pot.
Chris Scheuer says
Wish I was nearby to join you in your soup/bread extravaganza Cathy!
suzi says
you lovely people who share all your amazing secrets… THANK YOU!! baked this up today after having the long wait (over night rest in fridge) since yesterday… well worth it!! now for the hard part… SELF CONTROL!!! just so yummy… will make again and again. used one cup spelt flour i ground up from dried berries in place of part of the AP flour. came out beautifully!!
Chris Scheuer says
So glad you enjoyed it Suzi!
TheKitchenLioness says
Dear Chris, you certainly have a way with baking bread (and baking cakes and cookies and cupcakes...too) - I love the way your focaccia looks like, baked in a cake pan and all perfectly round and risen absolutely perfectly and evenly!
Fabulous recipe with very helpful tips!
And, yes, I agree, you should wear that flour with pride!
Have a great weekend - hope all is well!
Andrea
Chris Scheuer says
Thank you Andrea. You are such an encourager!
JoyceB says
Dear Chris: reading your story and looking at this bread has inspired me to try my hand again at making bread. My previous attempts were disastrous. Thank you for the inspiration.
Chris Scheuer says
You're very welcome Joyce! Once you smell that heavenly odor wafting through your home, you'll be hooked!
sue|theviewfromgreatisland says
My husband and I are literally black pepper freaks --- as in, we FREAK OUT if we don't have our pepper mill at every meal. This bread is right up our alley, can't wait to make it!
Chris Scheuer says
I've tried a lot of recipes for focaccia bread, and this one is so good and so easy Sue!
Monique says
It looks fantastic..I could just eat this:)
I just had a parchment revelation..so I would not skip that step:)
Madonna/aka/Ms. Lemon says
Great crumb Chris.
Chris Scheuer says
And so easy Madonna!
Maureen | Orgasmic Chef says
The crumb on your focaccia is perfect and it's gorgeous! I'm really short so I can't wash dishes without getting wet someone and I've got as much flour on me as you do. My comment when someone tells me I have flour on my face is, "So???"
Chris Scheuer says
I love it Maureen! Now I can just picture you at the sink!
Tricia @ Saving room for dessert says
What a gorgeous loaf Chris! The texture looks amazing and I can almost smell it baking now. Flour is a good thing - that means you've been baking and it is such a pleasure to share a successful, wonderful recipe - thanks - I am sharing it too, and pinning 🙂
Chris Scheuer says
Thanks Tricia! It's a real winner! Enjoy!
Sandra says
This would be so good all by itself.
Chris Scheuer says
Sandra, I truly think I could eat my way through that whole loaf, if I didn't have a conscience!
Chef Thom says
Your web site and recipes are great. I just happened upon it and I am soo glad I did (I did sign up too). I am a retired chef but always looking for great web sites. Thank you. I'm sure you'll hear from me again.
Chris Scheuer says
Thanks Chef Thom! And welcome to the Café!
Erin @ Simple, Sweet & Savory says
WOW! This looks gorgeous, Chris. Can I come over for dinner? 😉 I've never made focaccia, but I sure as heck love eating it. This inspires me to make some at home! Pinning!
Chris Scheuer says
Come on over Erin! It really is an easy bake!
Susan says
Wear your flour with dignity 🙂 This bread is a masterpiece! I would have never thought to make focaccia in a round cake pan but love the idea. The crumb looks so tender! Gotta try this and let the flour fall where it may 🙂
Chris Scheuer says
Really Susan! I'll think that, next time Scott laughs at my slightly powdered countenance!
Abbe @ This is How I Cook says
Truly, I could not live without bread. You could take away my cake, (well, maybe), but not my bread. I love focaccia and now you want to make me start a round! It is rainy and gray here and the smell would make me feel so much better! What a beauty, Chris!
Chris Scheuer says
Thanks Abbe! Hope it will brighten up your day!
dot hiebert says
You are someone that loves yeast baking the same as I do! My reputation revolves around the baking I do, teaching others not to be afraid of yeast and encouraging those who think "I can't". My students have been as young as 3 and as old as 75. What a joy to be able to pass on a skill I learned by watching my mom and grandma. I wear the label of "Bun Lady" proudly.
Chris Scheuer says
I think we're kindred spirits Dot! Isn't it fun to teach people the excitement of baking and cooking?
Helen says
Wow! the bread looks fantastic and the recipe awesome. I've tried several recipes but the texture has never been just right. This looks perfect. My favorite bread so making some tonight to serve tomorrow-thank you!
Chris Scheuer says
Helen, that's great! Hope you enjoy your bread tomorrow!
Sandra @ Heavenly Home Cooking says
I love baking too. I started with baking and only recently became serious about cooking. Your bread looks gorgeous! I agree that there is nothing like the delicious smell of a yeast bread baking. I used to bake all my own bread, a practice that I should take up again. Thanks for sharing this recipe!
Chris Scheuer says
You're very welcome Sandra. Baking is such a tactile, olfactory experience - with an incredible end result!
Angie@Angie's Recipes says
This is doing me not good at all, Chris..I am trying so hard to live on low-carb diet and now you come up with this Italian classic which happens to be my favourite...sigh...life is so hard without bread :-(((
Chris Scheuer says
Angie, I'm so sorry .... well maybe not SO sorry! Everybody's got to have a splurge once in a while!
Laura (Tutti Dolci) says
Fresh baked bread is one of my greatest weaknesses and I know I could never resist this gorgeous focaccia!
Chris Scheuer says
It's really delicious Laura! Give it a try!
John/Kitchen Riffs says
I think Mrs KR must have a permanent dab of flour on the tip of her nose. 🙂 Anyway, this is such a terrific recipe. Love rosemary, and it flavors focaccia so well. The black pepper is inspired. Love the pictures, too. Thanks so much for this!
Chris Scheuer says
Thanks John. Scott always laughs at where he finds flour on me! It can be anywhere!
Julie @ Cooks with Cocktails says
My favorite way to eat bread is dipped in oil and balsamic and when I eat it like that, it has to be focaccia. I have never tried making it myself, which is silly. You've inspired me to try! If mine turns out half as good as yours looks, Ill be laughing. And eating waaaay too much!
Chris Scheuer says
Go for it Julie! Once you've tried and succeeded, it will open up a whole wonderful world of baking to you!