From my cookbook… Dave’s Cracked Pepper and Rosemary Focaccia Bread
Have you ever made focaccia bread? Incredibly simple and delicious. And it makes your house smell wonderful!
There are over 300 recipes in my recently published cookbook, Everyday Cooking for Everyday People Like Us (Click on the link in Note 1 to get your own copy). Even in these inflationary times, we can prepare delicious meals for our family and do so in a way that does not break the budget. And it’s all in the cookbook!
It’s always time for delicious bread
There are few things more appealing than a house that smells of fresh bread and that first bite of a warm loaf. This focaccia is a very simple bread to make and extremely satisfying.
It can be an accompaniment or appetizer at any meal. Or it can be part of a simple meal on its own. Dip this wonderful bread in David Giustozzi’s Olive Oil Dip that includes Italian seasonings and parmesan cheese (the recipe is in my cookbook), and you will think you are in food heaven.
If you believe, like me, that sometimes the simple things are the best, then this recipe is for you!
David Giustozzi’s Cracked Pepper and Rosemary Focaccia Bread
My dad loved bread. He used to chase every bite with a piece of bread of some kind. My mother used to call it “the Italian sin” and said he masked the taste of his food with bread. It always made us laugh.
For the most part, I don’t need to eat bread like my father did, but as we all know, really good bread is hard to resist. Baking bread is an art that is perfected over many years so not a lot of home bakers make the effort to cook bread that is outstanding. I would have to say that this focaccia came together really easily, and it really is a good bread and is wonderful for dipping into some outstanding olive oil.
When I learned that my parents were going to come and visit, I started playing around with making focaccia. It took a few times, but I think this is a great recipe that you and your family will enjoy. It could be part of a light dinner with some cheese, prosciutto, a little fruit and some wine. Dip your bread in top-quality olive oil and Italian dipping seasoning like David Giustozzi’s Olive Oil Dip.
Ingredients
3 ¾ cups bread flour (Note 1)
2 cups warm water
1 package dry yeast (1 tablespoon)
2 teaspoons table salt
1 tablespoon ground thyme
2 teaspoons coarse sea salt (Note 2)
4 tablespoons extra virgin olive oil (Note 3)
plus extra for coating bowls
2 tablespoons black or white truffle oil (Note 4)
½ tablespoon freshly ground black pepper
2 teaspoons fresh rosemary, chopped
Directions
Stir 2 cups water (I use hot water from the tap) and yeast into a large glass mixing bowl. Using a wire whisk, mix vigorously to ensure the yeast is fully dissolved. Mix in 3 tablespoon olive oil, pepper, and table salt. If using truffle oil add at this time. Add one cup flour and whisk vigorously until well combined. Set whisk aside as you will be using a wooden spoon from here on out. Add enough of the remaining 2 ¾ cups flour, ½ cup at a time to form a large dough ball that is soft, sticky and not completely smooth, stirring with the wooden spoon until well incorporated. Oil a second large glass bowl with olive oil. Scrap dough into second bowl, cover with plastic wrap and let rise for 45 minutes or until approximately doubled in volume. I briefly turn on the oven at 100, then turn it off to heat it slightly. I have not had good results letting the bread rise at standard room temperature.
For thinner, crisper bread, generously oil an 11 x 17 x1 cookie sheet on the bottom and sides. For a thicker, chewier bread, oil a 10 x 15 x 2 baking dish. I like the thin better. Gently slide the dough from the mixing bowl into the baking sheet, being careful not to deflate it. The dough should be soft and slide out easily.
Gently pull and stretch the dough to cover the baking sheet. Sprinkle first with rosemary, then thyme, and coarse sea salt. Let rise for 30 minutes in a warm, draft-free area. Again, the slightly warmed oven is best.
Place the oven rack in the top position. Heat oven to 450 degrees. Bake for about 13 minutes until edges are golden brown and the top is browning in several places. Allow bread to cool in the pan, then cut.
Reheat leftover individual pieces in an oven, (I use the broiler on low) allowing edges to crisp. I actually think it is better rewarmed like this!
Notes
The quality of ingredients can make or break the meal. For this recipe, I only use King Arthur flour.
Here again there is a lot of choices of sea salts. It’s a great opportunity to learn as good sea salt is used often in the kitchen on some of the best dishes.
Well, again there are a lot of choices in olive oils. I only like high quality oils from Italy, but I have to admit that some of the new oils coming from California are pretty good.
If you have ever had fresh truffles, you know what a special treat is. We had them once in Italy when we happened to be there when they were in season. Unfortunately, they are quite expensive and have a very short shelf life. For that reason, most “truffle” oils are other neutral oils infused with truffles to provide the needed shelf life and keep the cost reasonable (but still very expensive). So, for our recipe if you are able to find truffle oil and want to pay the price, go ahead and add a couple tablespoons in for some extra flavor and I think it really makes this bread stand out. If you don’t have any oil, don’t worry, this bread is excellent without it.
Dave’s Cracked Pepper and Rosemary Focaccia Bread
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What’s in it for me?
Good eats, that’s what!
Call to Action
Show someone how much you love them by preparing a delicious meal for them. Later, enjoy the time and money you save by relishing your leftovers, either for lunch at work or dinner at home. Take comfort in knowing you are eating hearty food you prepared. All because you made a good decision to follow the recipes and tips in the cookbook I developed just for you.
Besides getting a copy of the cookbook for yourself, it makes an excellent gift for those you love and care for, especially for those with a young family who are looking to save time and money in the kitchen. And learn a few things in the process! What a great idea!
Recommended Resources
Everyday Cooking for Everyday People Like Us by David Giustozzi (Note 1).
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Notes
Please note that as an Amazon Affiliate, I may earn a small commission on the sale of any of these recommended resources.
Everyday Cooking for Everyday People Like Us by David Giustozzi: https://amzn.to/437OhVQ