Soft and chewy Focaccia Bread, loaded with fresh chopped rosemary and lots of good quality extra virgin olive oil! Use this bread for sandwiches, or just dip it in some balsamic vinegar for the perfect appetizer.
If you’re just setting out on life together like a couple of lovebirds and you’re building a list of must haves, add some cast iron skillets to it. It’s a bulletproof way to cook and always gets awesome results. There’s not much that can’t be cooked in a skillet, even dessert.
Just don’t forget to maintain them after each use. Rinse, dry and rub some olive oil all over the inside. They’ll last forever if you show them some love.
Skillet love aside, let’s make some bread. There’s something amazing about watching dough rise and smelling the yeast, then finally ending up with a crusty, slightly burnt loaf at the end of a long process.
Focaccia bread is an easy bread to start experimenting with. Its one of a kind texture is chewy, saturated with olive oil, and makes the best panini sandwiches – I promise!
Olive oil is folded into the dough, then more oil is poured on top just before baking. After it comes out of the oven, guess what… more olive oil is brushed all over the surface. It’s an olive oil orgy and even after all that, I still love to dip chunks of the rosemary focaccia into even more olive oil!
Don’t skimp on the oil; use a good quality extra virgin olive oil because the flavor comes right through the dough. Fresh rosemary works really well, but thyme or grated Parmesan are also great add-ins.
I use Red Star Yeast, and you’ll be amazed at how simple it can make baking. With three choices to choose from, there’s always a yeast to fit your time schedule. Because I wasn’t really in a rush to bake this focaccia, I used the Red Star’s Platinum yeast which gives fantastic texture and taste. If you don’t have skillets, just lay the focaccia on a baking tray lined with parchment and you’ll still rock things.
Cut it into thick slices and make yourself the most awesome grilled cheese sandwich, or just dip it into more olive oil and balsamic vinegar: You’re the boss! You can even add cranberries for a zesty bite or stay savory with these amazing caramelized onions!
Follow Red Star Yeast on Pinterest for more inspiration and ideas!
This is a sponsored post, but all thoughts and opinions are 100% mine.
- 1 cup lukewarm water
- 1 whole envelope of Red Star Platinum Yeast
- 2 cups wheat flour divided
- 1 cup all-purpose white flour
- 2 tablespoons olive oil plus more for brushing on top
- 1 teaspoon salt
- 1/4 cup chopped fresh rosemary divided
- 1 pinch Sea Salt for garnishing
Prepare two 6 inch skillets by rubbing generously with olive oil. Preheat the oven to 400 degrees F.
In a bowl of a stand mixer fitted with a dough hook combine the water and yeast. Stir to dissolve.
Add 1 cup of the wheat flour and ½ cup of the white flour.
Mix on low speed for about 2-3 minutes then cover with a towel and let rise for 30 minutes.
Fold in the olive oil, salt and 2 tablespoons of the rosemary to the dough.
Add the remaining 1 cup of wheat dough and ¾ cup of the white flour. Mix on low speed for 3-4 minutes.
Add more flour if the dough is still very sticky but it should be soft and not too stiff and wrapped around the dough hook.
Dust your work surface with some flour and dump the dough onto it.
Gently knead the dough into a ball shape and cut it in half.
Knead each piece of dough into a ball and place in the prepared skillets and press down on them to fill the space.
Cover with a towel and let rise for about 30 minutes.
Using a pastry brush, gently glaze each loaf with olive oil and then sprinkle the remaining rosemary over the top.
Slice each loaf in a diagonal pattern with a sharp serrated knife and sprinkle with some sea salt flakes.
Bake in the oven for about 25 minutes and the bread is golden brown.
Once the bread comes out of the oven, brush with more olive oil and let cool.