Making bread at home can be intimidating although there’s no reason to be. Yes I know…if you knead it too much or add too much flour, the bread will get hard. As the saying goes “Practice makes perfect” which can be true in most cases but not for this one.
Focaccia is the most ancient bread from Italy and still popular today. It was the architype of our modern pizza and while similar to it, focaccia is different in many ways. This flat oven-baked bread is flavored with herbs, seasoned with olive oil and often topped with more herbs, vegetables, meat and cheese. Focaccia is very versatile in its use as sandwich bread, a replacement for garlic bread, an antipasto or appetizer if you prefer. It all depends on the way it is dressed.
In this video, I’ll show you my version of focaccia. I like to serve my Tomato Rosemary Focaccia as an appetizer along with cheese, pâté, preserved peppers, a variety of olives, marinated and fresh vegetables. It is a nice presentation versus just plain bread and also much more flavorful. If there’s any leftover, it is nice to use it the next day as sandwich bread or just to snack on.
If you feel insecure about making bread at home, here’s the perfect recipe to gain some confidence and brag about your new skill to your guests. There is also a lot of satisfaction that comes with it. C’mon fresh homemade baked bread… who doesn’t love this idea!
- 2 tsp. active dry yeast
- 1 cup warm water (between 105-110ºF)
- 1 tsp. honey
- 2 1/2 cups bread flour
- 1 tbsp. ground rosemary
- 1 tsp. ground sea salt
- 1/4 cup olive oil, divided, plus more for bowl & baking sheet
- 1 large tomato, thinly sliced
- Freshly ground black pepper, to taste (I always use mixed peppercorns)
- 1 pinch coarse Himalayan sea salt
- 2 tbsp. fresh rosemary leaves
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