Winter herbs: pale blue rosemary, purple sage, hints of silver and green on both. A bite of garlic, the salty tease of Parmesan, the soft grassy notes of extra virgin olive oil. And that’s just the frame. Wait ‘til you get to the picture, the picture that’s been filling the house with its addictive bread smell, the golden chewy crust, the flavorful crumb. Focaccia: the back up player that ends up outshining the starter.
This is the bread I see on the side. My ‘All those other breads seem like too much work bread’ or my ‘oh no what bread am I going to use for sandwiches tomorrow?’ bread. It’s not quick but it’s easy and there is something both soothing and satisfying about pressing your fingers into the dough- like typing with olive oil and herbs.
I realized writing out this recipe that it’s not the time spent that makes this feel like an easy recipe, it’s the forgiving nature. Over-proof a little, under-proof a little, it’s still delicious and since it’s flat bread it always still looks like it’s supposed to look.
Yes, it takes about 5 hours from start to finish but for most of that time the dough is left to its own devices: resting, rising, developing flavor. Up until the final rise if you get distracted or busy the dough will wait and perhaps even be better for it. As I complete other tasks around the house or in the office I return to the bread and complete the next step. Laundry, stir, edit photos, stir. And in the case of this particular loaf we actually ate dinner and then I baked the bread for a bit of late night photography. By morning the bread was cool but still moist and fresh tasting. I used it to make lunches for the whole crew, plus toast for Dad.
Rosemary Sage Focaccia: The almost no recipe bread
Makes one thicker 14 inch round or one slightly thinner 18×13 sheet pan
- 2 ¼ tsps. yeast (one packet)-you can use less yeast if you add more time
- 2 cups whole-wheat flour
- 2 cups water
- 12 grams salt
- 3 cups bread or all-purpose flour
- Several glugs of extra virgin olive oil
- 2 tsps. finely chopped rosemary
- 2 tsps. slightly less finely chopped sage
- 2-3 cloves of thinly sliced garlic
In a large mixing bowl combine the yeast, water, and whole-wheat flour. Stir and let sit until bubbly, twenty minutes or up to 8 hours (like say if you wanted to start this before work). At this point I chopped up the garlic and herbs and allowed them to steep in the olive oil.
Add the salt and the remaining three cups flour, stir to form a shaggy mess. Let rest for 15-25 minutes. At this point you could use a stand mixer to thoroughly combine everything. But, despite my fondness for gadgets and food processors and my Kitchenaid, for this bread all I use is my wooden spoon and time. Stirring and sort of folding the dough about two or three times until it’s fairly smooth and well combined. Once it’s cohesive enough that it can form a ball I let this rise to at least twice but sometime to three times the original size which takes anywhere from an hour to three. Drizzle the top with olive oil and form into a ball. Place the ball on your prepared baking surface and let rest for another ten-thirty minutes. I don’t roll out my dough I slowly press it into the shape I want using my fingertips like I’m giving it a nice massage that if you were on the receiving end of would feel nice but not make you scream in pain. Once the dough is almost the size you want add the olive oil herb mixture to the dough and press it in with your fingertips, making a dimpled surface.
Pre-heat the oven to 425
Allow to rise for at least another twenty minutes, sometimes I let it double in size but by this point I’m usually running behind. If it’s not doubled there will be more oven spring and slightly fewer dimples.
Bake for 25-30 minutes, until golden brown. Sprinkle the warm bread with a pinch of sea salt and some grated Parmesan.
Rosemary Sage Focaccia: The almost no recipe bread
Ingredients
- 2 ¼ tsps. yeast one packet-you can use less yeast if you add more time
- 2 cups whole-wheat flour
- 2 cups water
- 12 grams salt
- 3 cups bread or all-purpose flour
- Several glugs of extra virgin olive oil
- 2 tsps. finely chopped rosemary
- 2 tsps. slightly less finely chopped sage
- 2-3 cloves of thinly sliced garlic
Instructions
- In a large mixing bowl combine the yeast, water, and whole-wheat flour. Stir and let sit until bubbly, twenty minutes or up to 8 hours (like say if you wanted to start this before work). At this point I chopped up the garlic and herbs and allowed them to steep in the olive oil.
- Add the salt and the remaining three cups flour, stir to form a shaggy mess. Let rest for 15-25 minutes. At this point you could use a stand mixer to thoroughly combine everything. But, despite my fondness for gadgets and food processors and my Kitchenaid, for this bread all I use is my wooden spoon and time. Stirring and sort of folding the dough about two or three times until it’s fairly smooth and well combined. Once it’s cohesive enough that it can form a ball I let this rise to at least twice but sometime to three times the original size which takes anywhere from an hour to three. Drizzle the top with olive oil and form into a ball. Place the ball on your prepared baking surface and let rest for another ten-thirty minutes. I don’t roll out my dough I slowly press it into the shape I want using my fingertips like I’m giving it a nice massage that if you were on the receiving end of would feel nice but not make you scream in pain. Once the dough is almost the size you want add the olive oil herb mixture to the dough and press it in with your fingertips, making a dimpled surface.
- Pre-heat the oven to 425
- Allow to rise for at least another twenty minutes, sometimes I let it double in size but by this point I’m usually running behind. If it’s not doubled there will be more oven spring and slightly fewer dimples.
- Bake for 25-30 minutes, until golden brown. Sprinkle the warm bread with a pinch of sea salt and some grated Parmesan.
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