Rosemary Focaccia Bread

Tony made me my favorite weekend breakfast – I am calling it that since I’ve had it two Sundays in a row – huevos rancheros.  He even used my chipotle queso Laughing Cow cheese!  Thanks honey :D

I think everyone should start the day out spicy :D

Over the weekend I picked up a few cookbooks from the library.  One is Thomas Keller’s Ad Hoc at Home Cookbook.  Good thing my library had it because it retails for $50!

It has a ton of family friendly recipes like my buttermilk fried chicken – but pretty sure I won’t be making the duck confit!   One of the other books was called My Bread.  It’s another no-knead (think Artisan Bread in 5) but one recipe that jumped out to both me and Tony was the focaccia bread.  Tony remembers eating it in Italy all the time.

When I started to read the recipe I was like “what??!!”  You apparently cook potatoes and once tender, you puree them and add that startchy liquid to the bread batter.   I had never heard of that before.

I then strained the mixture into the flour mixture, sure enough two tiny potatoes didn’t get pureed so I salt and peppered them and ate them :D

I diverged from the original recipe because I am a firm believer that you don’t need bread flour to make great bread.  Good old all-purpose flour is just fine.  It also called for Yukon gold potatoes, I used two red potatoes.  And the original recipe called for 1/4 cup of olive oil, which I reduced to two tablespoons.

Rosemary Focaccia Bread (printer friendly version here)

Makes 16 servings (165 calories, 2.1 fat, 31.7 carbs, 1.6 fiber and 4.4 protein)

Ingredients

2 red potatoes, peeled and quartered
2 1/2 cups water
4 1/2 cups bread flour
2 1/2 teaspoons yeast
1 teaspoon sugar
1 1/2 teaspoons salt
2 tablespoons olive oil
1 tablespoon rosemary

Directions

  1. Peel and cut the potatoes in quarters. Add the water and cook until potatoes are tender – about 15 minutes.
  2. Meanwhile, mix together the flour, yeast, sugar and half the salt in a large bowl.
  3. Using a stick blender, puree the potato mixture. Let it cool slightly (to 120 degrees) and add to flour mixture.
  4. You will have a very sticky and wet dough – I was skeptical, but it turned out fine.
  5. Cover the bowl with plastic wrap and let rest for 2 hours.
  6. Put parchment paper on a cookie sheet. Dump dough on counter and add just enough flour to manage the dough without it sticking to your hands – between 1/2 to 3/4 of a cup.
  7. Put on parchment paper and using a rolling pin, roll into desired shape. Pour 1 tablespoon of olive oil all over the dough. Using your finger, push dimples all over the dough. Add the second tablespoon of olive oil and repeat, making sure the olive oil gets the sides of the dough too.
  8. Sprinkle with rosemary and sea salt. Let sit for 45 more minutes.
  9. Heat oven to 400. Bake for 30 minutes, until the top is evenly golden brown.

Here it is right before going into the oven.

exactly 30 minutes later you'll be rewarded with perfection in a bread :D

the crust was crisp, yet the inside was tender - when I gave a piece to Hannah her remarks were "this one is a keeper!"

Since we ate breakfast kind of late, I had half a grilled cheese sandwich for lunch.

with rosemary deli ham - so good!

Because I knew I was going to be having surf and turf for dinner – I thawed two filets from the beef tenderloin I got last week, Tony cooked me up some spicy shrimp and I over-grilled zucchini on the side, but it was still good!

Hope everyone had a great weekend – and try making the focaccia!  Let me know when you do :D

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39 thoughts on “Rosemary Focaccia Bread

  1. How do you even manage to make a grilled cheese look so good?!
    I loooooove focaccia. That loaf wouldn’t last 5 minutes in this house!

  2. That is some beautiful focaccia bread!

  3. Your focaccia bread rivals anything I’ve seen in a restaurant…when are you going to open yours?

  4. Man that bread looks awesome. Will definitely have to try it!

  5. I took that book out of the library too…loved looking it over. I think your focaccia looks so professional! I’m impressed.

  6. mmmmm, I love focaccia! And your grilled meat always looks so good! It makes me want to grill steaks tonight. Of course, we have open house at school. *sigh*

  7. Droooooooooooooool! That focaccia looks perfect, Biz!! I haven’t had much success with homemade bread, but you nail it. :)

    Your surf + turf dinner looks beyond amazing, too. YUM! Sending you an email right now…

    Jenn

  8. The bread looks awesome Biz! I haven’t tried my hand at that yet, and I too, have never heard of using potato!

    Don’t forget I’m off today!

  9. The bread looks amazing! I’m too scared to try bread making, but you make me want to! Every time I visit your page it makes me crave something, and today it is that grilled cheese with ham!

  10. Woo! I love focaccia. This reminds me to try my hand at it. :) Also wanted to let you know I tried your baja salsa! I too am a hater of onions, but my boyfriend LOVES them. (What a weirdo!) But he tried the salsa too and really liked it! He didn’t even miss the onions! :D

  11. That focaccia looks so yummy. Ryan and I will have to give that a try some time. We made waffles over the weekend.

  12. Bread looks AMAZING! I can not be trusted with bread…lol Iwannaeatitall!!! Then it sticks to my butt. :( I swear I could smell it through the computer screen!

  13. I so would not be able to control myself around that foccacia. I would eat it all. I went crazy with just a regular loaf of italian bread here on Saturday. I just don’t eat a lot of bread so when I’m near it, I just go crazy! That looked SO GOOD!

    If I asked my husband to make me breakfast, I would get a bowl of Lucky Charms.

  14. Okay whoa. That looks amazing! That sammy too – on the fabulous bread. Love it. I’ve never made bread – it looks CRAZY fresh!

  15. I LOVE rosemary focaccia bread!!! I can’t wait to try this recipe!

  16. I love focaccia bread! Thanks for the recipe!

  17. I really like that queso laughing cow. I have it with a few crackers. It’s not spicy enough though! hahah

    I covet that Thomas Keller book. I keep hoping the price will go down on Amazon. No such luck yet.

    As always, all of your eats look so delicious. I love the surf & turf.

  18. Hope you enjoy Ad Hoc. It’s one of my absolute favorite cookbooks.

  19. Perfect bread! Don’t you just love making bread!

  20. wow! that focaccia bread looks so good!

  21. i’m SO hungry right now and that focaccia looks outstanding! i also want to sink my teeth into that sammie!

  22. whoa! That is one involved bread. I’ve made focaccia before, but no potatoes involved (http://itzyskitchen.blogspot.com/2010/07/focaccia.html). It looks delicious though- worth all the effort I’m sure (all really good food is!!!). Tony makes some jammin breakfasts and I love how melty LC cheese is. Hope your week treats you well

  23. I LOVE focaccia bread. Looks so good.

  24. that is the most beautiful focaccia i have ever seen!
    looks delish!

  25. I had my first taste of focaccia bread this past summer and I fell in love! Thanks for this recipe!

  26. That bread looks awesome, wish I had the patience to spend so much time preparing eats and that grilled cheese looks yummy like I could eat it for dinner :)

  27. Focaccia….potatoes!? Really?! Learn something new every day! The bread looks like perfection, Biz! Not that I’m surprised…everything you make is!! And that surf and turf…YUM! I am a lover of all things from the sea!! Have a great week — I’m still running my butt off!

  28. Yum! I learned to love focaccia, fresh from the oven, when we live in Rome for three years. Yours looks fantastic. When I allow myself to eat bread again, I may just make it. I love your pix.

  29. hey! thanks for stopping by my blog.
    potatoes in bread? crazy! but it sure looks good :)

  30. Mmmm that bread looks so delicious!!!

  31. homemmade focaccia mmm your blog is yummy!

  32. This bread looks phenomenal!

  33. 4 months after printing this recipe I have it ready to go into the oven. I have a question.
    The recipe says 1 1/2 teaspoons of salt – half this goes into the dry mix… Where does the other half go. Is the salt all SEA salt? I left aside the ‘half’ and sprinkled Sea salt on top.
    I’ll let you know how it goes later.

    • I will have to fix that! Yep 1/2 goes in the dough and the other half is sprinkled on top – and I do prefer sea salt for the top, but table salt will work for the dough. Let me know :D

  34. The dough worked beautifully. My DH and I demolished 3/4 of the olive/rosemary focaccia as a main meal item – straight from the oven. The left over had sliced tasty cheese inserted and we had that for lunch next day. Cold..oh yum!
    Visitors called two days later and a second focaccia was made, onion added, praised and eaten. Today my third was constructed with fresh Rosemary, some parmesan, some grated tasty cheese, green and red capsicum and a finely sliced small onion..and sea salt. My Son-iL is requesting the recipe, which I’m about to copy and send.
    I can’t thank you enough for sharing the recipe but somehow I feel my waistline will be most unapproving. LOL I’ll be back for more tasty meals

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