Rosemary is one of my favorite herbs. It complements such a variety of meats. We use it on lamb, beef, duck, chicken and turkey. When I smell it I instantly think of warm, spongy, focacia. Mmmmm.
This year I'm working on growing enough rosemary to offer it with our CSA baskets and to sell at our plant sale. Today I had a few more starts that were ready for planting.
It is very important that they have a good root system. The plant can't grow well if it doesn't have enough roots to nourish the foliage. The roots on these plants will allow the plants to start growing as soon as they are planted. These little plants already have little branches growing out of the main stem. They should be a nice bushy little plant in no time.
This is was my favorite focaccia recipe before we went gluten free. We may not be able to have it any more but you should so this is for you!
4-4 1/2 cup flour
1/2 cup warm water (about 105 degrees f)
1 teaspoon active dry yeast (make sure it is non-gmo!), or about a cup of pre-made sour dough starter
1 cup warm water, same as above
2 teaspoon salt
1 Tbsp. olive oil
Fresh rosemary and salt
1. To make the sponge, combine 1/2 cup warm water, 1/2 cup flour, and yeast. Mix until smooth then cover and let sit at room temperature overnight. Or if you are like me, and just decided you want focaccia and don't want to wait until tomorrow, wait at least a couple of hours, This time of rest is to allow the sponge to ferment and is what gives the focaccia it's unique flavor. So you need to let it sit for at least a couple of hours.
2. After your sponge has set, gradually stir in 1 cup warm water. The yeast is more active when it is warm but not too hot or you will kill it so make sure it is just warm. Add the salt and enough of the remaining flour to cause the dough to pull away from the edge of the bowl when you mix it.
3.Now lightly flour your work-space with any leftover flour and knead the dough until it is thick, smooth and eastic-y. I know that's not a word but that is what you want so just go with it. When you are done place the dough in a bowl that has been lightly greased with olive oil. Cover and let the dough rise until it is doubled in size.
4. Pre-heat the oven to 475 degrees F. Most recipes will tell you to turn the dough out on a floured surface again but I usually skip that part. I can't wait for the sponge to rest over night so I definitely can't wait any longer now that I'm so close to the finished product. I never really notice much of a difference doing it the two different ways so out with that step for me. The next part is very important though. You must be very careful when shaping the dough. You want to keep as many of those little air bubbles that have formed in the dough, in the dough. Place the dough on a floured baking sheet or pizza stone. Gently pull and press with your finger tips until the dough is about 1 in thick and round in shape. Then carefully make indentions every 1 in or so.
6. Brush with olive oil and sprinkle with coarse salt and fresh rosemary. Bake for 15- 20 minutes. Check after 7 min to make sure there aren't any giant bubbles forming. If so pop them with a sharp knife. When it is done cool on a wire rack.
Focaccia is best eaten warm so you don't have to wait to long here either. Mmmmm, enjoy that scrumptious focaccia with rosemary for us, oh, and yourself to of course.
Happy, healthy, clean eating!
Hello, I'm Jaci. I love gardening and being outside in God's amazing creation. I'm passionate about whole foods and clean eating. I hope you enjoy my farm life adventures!