I’ve been wanting to try my hand at making focaccia bread since seeing Samin Nosrat make it on Netflix’s Salt, Fat, Acid, Heat. If you enjoy cooking and the science behind it, you need to watch this series! I’m also making my way through the audio book, so good! Anyways, I signed up to bring bread to my wine club meeting tonight, so I thought it was a good excuse to try making focaccia. I followed a recipe for Rosemary Foccacia made in a cast iron skillet from Taste of the South.
The recipe was very straightforward and easy to follow, calling for only a handful simple of simple ingredients: flour, salt, yeast, olive oil, black pepper and rosemary. I substituted bread flour, which has a higher protein content that makes breads more chewy and it turned out delicious. I was surprised that the recipe called for two cast iron skillets, which is a great reminder to always read a recipe through to the end before you begin!
The rosemary focaccia turned out fabulously, it tastes amazing and looks pretty impressive, too! It’s definitely going on my “Tried and True Recipes” Pinterest board! Also, I think if you wanted to make this for a crowd, you could easily double the recipe and bake the bread in a rimmed cookie sheet.
Rachel Baumann 