Tag Archives: Focaccia

Rosemary Focaccia Biscuit Bread

RosemaryFocacciaBiscuitBread@NancyCreative.com I’m not originally from the south, but I’ve grown to love southern food. And that includes biscuits–especially biscuits! I love them hot from the oven with some butter or topped with sausage gravy…mmm! So of course I was excited about reviewing the new cookbook 60239109877540LBiscuits: Sweet and Savory Southern Recipes for the All-American Kitchen by Jackie Garvin. This book starts off with a little biscuit history and then goes on to share tips and recipes for making all kinds of biscuits…rolled, patted, layered, or cut. Traditional favorites like Buttermilk Biscuits, Baking Powder Biscuits, Cornmeal Biscuits, Angle Biscuits, Sweet Potato Biscuits, and more. There’s a recipe for Gluten-Free Biscuits, too. As you look through the book, you’ll also find some wonderful creative recipes to make with biscuit dough–delicious-looking recipes like Raspberry Biscuit Pudding, Biscuit Donuts, Loaded Baked Potato Biscuits, and Skillet Toasted Biscuits. There’s also a section on Biscuit Toppings which includes recipes for Sausage Gravy, Bacon Tomato Gravy, Chocolate Gravy, and Country Ham and Redeye Gravy. Biscuit-related dishes and desserts for every meal are in this book too-Chicken and Dumplings, Hamburger Pot Pie, Double-Decker Strawberry Shortcake, Blackberry Cobbler, and Peach Raspberry Scones, to name a few. I decided to try the Rosemary Focaccia Biscuit Bread because, in addition to biscuits, I also love focaccia–so what could be better than a combination of both? And it looked like a simple, easy recipe anyone could make. If you’re not familiar with focaccia, it’s an Italian bread often served with olive oil for dipping. This recipe is a delicious, savory version of a biscuit in focaccia form–the fresh minced rosemary flavors it nicely with a subtle hint of garlic from the garlic powder. You will need some parchment paper for lining your pan when you make this. You’ll also notice that the recipe calls for soft winter wheat self-rising flour. Soft winter wheat is a variety of wheat that has a low protein and gluten content, often used in biscuit-making. The White Lily brand is a soft wheat flour and King Arthur Unbleached Self-Rising Flour is a soft wheat flour, too. If you can’t find soft winter wheat flour, just substitute regular self-rising flour.

ROSEMARY FOCACCIA BISCUIT BREAD from Biscuits: Sweet and Savory Southern Recipes Makes four 4-inch squares in an 8 x 8″ pan

  • 2 1/2 cups soft winter wheat self-rising flour (or substitute regular self-rising flour)
  • 1 Tablespoon finely minced fresh rosemary
  • 1/2 teaspoon garlic powder
  • 1 cup buttermilk
  • 1/2 cup olive oil
  • 1 Tablespoon grated Parmesan cheese

Preheat oven to 450˚F. Place flour in a large bowl. Stir in rosemary and garlic powder. Add milk and olive oil. Stir until dough is wet. Cover the inside of an 8 x 8-inch baking dish with parchment paper. Sprinkle dough with olive oil and spread dough evenly over paper. Make indentations over the entire top surface of the dough with your knuckles. Sprinkle with Parmesan cheese. Bake in a 450˚F preheated oven for 15 minutes or until top in brown and inside of bread is done. Remove and let cool on cooling rack.

This recipe is great for breakfast or brunch when you want to serve something a little different. It’s really good and I’m sure your savory-loving family and friends will love it! And it is super-easy to put together, so there’s no reason not to try it! Are you a biscuit-lover like me and what is your favorite kind of biscuit?

Linked to Full Plate Thursday, Let’s Get Real Friday, Inspire Me Monday.

A Savory Focaccia from Artisan Pizza and Flatbread in Five Minutes a Day

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There’s a brand-new book that has just come out by the bestselling authors of Artisan Bread in Five Minutes a Day and Healthy Bread in Five Minutes a Day. Have you seen it?

It’s called Artisan Pizza and Flatbread in Five Minutes a Day, and I had the opportunity to review and try a recipe from it! Jeff Hertzberg, M.D. and Zoe Francois have created 100 new easy-to-make recipes for not only pizzas and flatbreads, but also soups, salads, sauces, and spreads, which make great meals with all those pizzas and flatbreads! And for a special finishing touch to your meal, you’ll find some recipes for dessert pizzas and hand pies. The Banana Cream Hand Pie sounds really good and I’m intrigued by the recipe for Chocolate Dough, being the chocolate-lover that I am. I will definitely need to try that out! 🙂

When I received the book in the mail, I immediately started flipping through it to look at the full-color photos of many of the recipes. I decided to try a focaccia recipe because I really love focaccia and have never made it. It was kind of a challenge for me. Not being an experienced bread-maker, I was wondering if I could really make a delicious focaccia flatbread. Well I’m happy to tell you, “Yes!” I thought the recipe was easy to make and tasted as good or better than any I have ever bought. And it was fun making it!

I definitely will be trying out the pizza recipes, too, especially after watching a pizza-making video on Zoe’s site, Zoe Bakes, and seeing this photo of incredibly tasty-looking pizzas taken by her friends.

Photo by Todd Porter and Diane Cu of White on Rice Couple

As you can see, there are plenty of delicious pizza options to choose from! 🙂

And so I chose to make focaccia, specifically the Leek, Herbes de Provence, and Garlic Focaccia. It was delicious! You can choose from a variety of dough recipes in the book, and I chose the 100% Whole Wheat Dough, making it with white whole wheat flour. That was another first for me, using white whole wheat flour (which has a less “wheaty” taste than regular whole wheat). This is such a good recipe…I hope you get a chance to try it soon!

LEEK, HERBES DE PROVENCE, AND GARLIC FOCACCIA from Artisan Pizza and Flatbread in Five Minutes a Day

100% Whole Wheat Dough:

Makes enough dough for at least eight flatbreads. The recipe is easily doubled or halved. This dough can be used for pizzas, too!

  • 3 1/2 cups lukewarm water
  • 1 Tablespoon granulated yeast
  • 1  to 1 1/2 Tablespoons Kosher salt
  • 2 Tablespoons sugar, honey, malt powder, or agave syrup (I used honey)
  • 1/8 cup olive oil
  • 7 cups white whole wheat flour (or traditional whole wheat flour)

Mixing and Storing the Dough…

  1. Mix the yeast, salt, sweetener, and olive oil with the water in a 5-quart bowl or a lidded (not airtight) food container.
  2. Mix in the remaining dry ingredients without kneading, using a spoon, a 14-cup capacity food processor with dough attachment, or a heavy-duty stand mixer with paddle. If you’re not using a machine, you may need to use wet hands to incorporate the last bit of flour.
  3. Cover (not airtight), and allow it to rest at room temperature until the dough rises and collapses (or flattens on top), approximately 2 hours.
  4. The dough can be used immediately after its initial rise, though it is easier to handle when cold. Refrigerate in a lidded (not airtight) container and use for flatbread (or pizza) over the next 7 days. Or store the dough for up to 3 weeks in the freezer in 1/2 pound portions. When using frozen dough, thaw it in the refrigerator overnight before use.

The Focaccia Recipe (makes one 10-inch focaccia):

  • 3/4 pound (large orange-size portion) of your homemade dough (refrigerate beforehand for easier handling if desired)
  • 5 Tablespoons olive oil
  • 1 leek (white part only), halved lengthwise, well rinsed, and thinly sliced crosswise
  • 2 Tablespoons herbes de Provence
  • 3 garlic cloves, thinly sliced
  • 1 teaspoon capers
  • salt and freshly ground black pepper to taste
  • 1/4 cup white wine (I used white cooking wine)

Prepare the  leeks: In a skilled over medium low heat, add 2 Tablespoons of the olive oil, leeks, herbs, garlic, capers, salt, pepper, and white wine. Cook slowly until the leeks are soft, but not brown. Allow to cool slightly.

Preheat oven to 450 degrees. Rub 2 Tablespoons of the olive oil in the bottom of a pie tin and set aside (I just had a glass pie plate, so I used that and it worked fine). Dust the surface of the dough with flour and cut off a 3/4-pound (large orange-size) piece. Dust with more flour and quickly shape it into a ball by stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter turn as you go (the pizza-making video on Zoe’s site that I mentioned earlier illustrates this technique).

Stretch the focaccia dough: Flatten the dough with your hands and/or a rolling pin on a work surface to produce a 1/2-inch-thick round. Dust with flour to keep the dough from adhering to the surface. Use a dough scraper to unstick the dough as needed, and transfer to the prepared pie plate. Drizzle with 1 Tablespoon olive oil and dimple the surface so the oil won’t run off the top.

Add the toppings: Spread the leek mixture over the dough and allow to rest for 20 minutes. Just before baking, press your fingers into the dough to dimple it throughout; this prevents the toppings from popping off when baking.

Here’s what my focaccia looked like before I put it in the oven:

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Place the pie plate in the oven on the middle rack: Check for doneness in 15 minutes, then turn the focaccia around in the oven if one side is browning faster than the other. It may take up to 5 minutes more in the oven (my total baking time was about 18 minutes).

Remove the focaccia from the pan and allow to cool slightly, preferably on a wire cooling rack. Cut into wedges and serve.

Recipe reprinted with permission from the publisher.

Here’s the fresh-baked focaccia…

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I tasted it while it was still a little warm. Here’s a picture of the first slice…

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All the topping ingredients are so good together. The leek, the herbs, and the garlic cooked in the olive oil and white wine make a wonderful savory topping for this bread!

Have you made focaccia? What do you like to put on yours?

Linked to Foodie Friday.