Rosemary Focaccia Bread Recipe
Homemade Bread Is Best In Cast Iron!
Ever since my Grandma Brown blessed us with her homemade rolls, learning how to perfect baking is an ongoing mission. This recipe is from Cast-Iron Baking by Brooke Bell with a few, small modifications.
Dough:
1 cup warm water
2 tablespoons sugar
1 (0.25-ounce)package active dry yeast
2 1/2 cups all purpose flour
1 1/2 teaspoons of kosher salt
2 tablespoons olive oil
Rosemary Focaccia:
6 tablespoons olive oil, divided
Dough (recipe precedes)
4 tablespoons chopped fresh rosemary, divided
1 cup warm water
2 tablespoons sugar
1 (0.25-ounce)package active dry yeast
2 1/2 cups all purpose flour
1 1/2 teaspoons of kosher salt
2 tablespoons olive oil
Rosemary Focaccia:
6 tablespoons olive oil, divided
Dough (recipe precedes)
4 tablespoons chopped fresh rosemary, divided
1 tablespoon sea salt
For Dough:
In a medium bowl, stir together 1 cup warm water, sugar, and yeast. Let stand until frothy and bubbling, about 5 minutes.
In the bowl of a stand mixer fitted with the paddle attachment, combine flour and salt. With the mixer on low speed, add yeast mixture and oil, beating just until combined. Switch to the dough hook attachment. Beat at medium speed until the dough is smooth and elastic, about 7 minutes.
Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft free place (75 degrees) until doubled in size, about 1 hour.
For Focaccia:
Drizzle 2 tablespoons oil into 2 (9 inch) cast iron skillets.
Lightly punch down dough. Add 2 tablespoons rosemary, kneading until combined. Divide dough in half, and place in prepared skillets. Press dough into bottom of skillets. Cover and let rise in a warm, draft free place (75 degrees) until doubled in size, about 45 minutes.
Preheat oven to 375.
Using your fingertips, press dough to create divots. Brush with remaining oil. Sprinkle remaining rosemary and sea salt.
Bake until golden brown, about 20 minutes.
In a medium bowl, stir together 1 cup warm water, sugar, and yeast. Let stand until frothy and bubbling, about 5 minutes.
In the bowl of a stand mixer fitted with the paddle attachment, combine flour and salt. With the mixer on low speed, add yeast mixture and oil, beating just until combined. Switch to the dough hook attachment. Beat at medium speed until the dough is smooth and elastic, about 7 minutes.
Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft free place (75 degrees) until doubled in size, about 1 hour.
For Focaccia:
Drizzle 2 tablespoons oil into 2 (9 inch) cast iron skillets.
Lightly punch down dough. Add 2 tablespoons rosemary, kneading until combined. Divide dough in half, and place in prepared skillets. Press dough into bottom of skillets. Cover and let rise in a warm, draft free place (75 degrees) until doubled in size, about 45 minutes.
Preheat oven to 375.
Using your fingertips, press dough to create divots. Brush with remaining oil. Sprinkle remaining rosemary and sea salt.
Bake until golden brown, about 20 minutes.
Lodge Cast Iron 125th Anniversary! Join Cast Iron Savannah in Concord, NC for food demos, shopping, and collector's sales at Lodge Cast Iron Factory Store.
Cast Iron Savannah Recipes |True crispy crust is attained through high heat which makes using your cast iron skillet perfect!
