If you watch my Instagram stories, then you know that every day I have a slice or two (or three or four..to be honest) of pizza from my school’s insanely amazing cafeteria. Now, I don’t mean to offend the cheese and sauce but my favorite part of the pizza is the definitely the crust. That is why focaccia is a new favorite of mine. It is basically pizza dough, without the sauce and cheese, drenched in olive oil olive and topped with garlic and rosemary. Now I know someone’s whose traditional would be very mad at me for saying that but you get what I mean. In simple words, it’s HEAVEN! I like to finish the focaccia off with a generous sprinkle of my favorite artisan sea salt.
The way you make focaccia is a very interesting technique. The actual dough has not even a dop of fat it. But you let the dough chill out by having it swim in a pool of extra-virgin olive oil while it rises. After that, I like to top it off with some fresh rosemary from the garden and some freshly chopped garlic. You then poke tons of holes into the dough to make little puddles of olive oil goodness and also to get the signature look. There is just something about the combination of the bread, olive oil, garlic, and rosemary that is just magical. Also, this recipe lets me take advantage of my garden. I love to cook with tons of fresh herbs including rosemary in the summer all which I grow in my garden. Even though remembering to go outside every day in the hot sticky summer to water the garden can be a pain, it is just so satisfying to step out the back door and cut some fresh herbs and veggies.
So far I only have herbs growing in some small pots. I do plan though to finish painting my garden as soon as possible. Life has just been crazy recently with my culinary career and studying for my finals. But there are only two weeks left of school then it is officially summer!
I can’t wait for this summer. I have so many exciting things planned. I am super stoked to officially announce that I will be flying to Los Angeles with my mom to intern under and hang out with renowned food photographer Matt Armendariz and mega-foodblogger, Gaby Dalkin from WhatsGabyCooking.com. I also look forward to meeting other awesome foodies like HusbandsThatCook from husbandsthatcook.com and Cristine from whatdoyoucrave.info. I also can’t wait to explore the beautiful city and I am dying to check out the famous LA farmers market. A few weeks after that, I am going to Delray Beach, Florida for a few days and then a cruise to Mexico with my family and grandparents. It is just going to be amazing! In between all the traveling, I plan to do a ton of recipe development and food photography which I plan to share with you. I can’t wait to take you all on my crazy ride!
- 1 ¼ cup warm water
- ¼ oz active dry yeast (1 packet)
- 1 teaspoon sugar
- 3 ½ cups bread flour
- 1/2 teaspoon salt
- 1/4 cup extra virgin olive oil (plus more for drizzling)
- 2 tablespoons fresh rosemary, roughly chopped
- 2 tablespoon of garlic, roughly chopped
- Sea salt
- In a small bowl combine the warm water, sugar, and yeast then set aside for 5 minutes. Combine the bread flour and salt in the bowl of an electric mixer, fitted with the dough hook. Add in the yeast mixture and mix until it comes together into a ball. If you don’t have a mixer you can do this my hand.
- Place the dough out on a floured surface and knead for 5-10 minute until smooth. Transfer the dough into a large bowl with the olive oil, cover, and set aside to rise for 1 hour, until it’s doubled in size.
- In a small bowl combine the rosemary, garlic, and a splash of olive oil. After the dough has doubled in size, transfer to a 9x13 inch pan and spread it out with your hands. Top with the garlic rosemary mixture and poke the dough with your fingers all over. Cover and set aside to rise for 1 hour until it doubles in size then drizzle with some more olive oil and sprinkle with sea salt. Meanwhile, preheat the oven to 425 degrees fahrenheit. Bake the focaccia for 20-25 minutes, until golden brown on top. Drizzle with more olive oil, cut, and serve.