focaccia

You know you’re in Canada when your midnight run has you dodging bunny rabbits on the sidewalk! At least I haven’t had too many skunk run-ins, right?

*knocks on wood*

My abnormal work hours leaves me awake late at night, and sleeping in past the normal person’s alarm. This is why I’m starting to really enjoy having homemade bread lying around my kitchen, as it makes for the easiest and quickest breakfast/lunch before waking up late and heading out the door. I’m going to share with you a recipe I’ve been using for the last four years. This is the easiest bread I’ve ever made, which is why it’s my go-to when I need something quick and straightforward. No need to fuss around for three hours for this one.

An hour and a half, tops. 

I used to make this focaccia every single morning at 5:30 a.m. in my old job at Nita Lake Lodge, in Whistler, BC. I knew it by heart and didn’t need to look at a recipe, it was just like riding a bike. I realize now, after having moved around a lot and changed jobs even more times, that I took that place for granted. Full creative licence, nice early hours so I could be at home for dinner everyday, friendly staff, and the most beautiful setting I’ve worked in to date.

*sigh*

Anyways, back to the bread…

The Recipe:

14 g          dry yeast

325 ml     warm water

3 C            bread flour (slightly heaped cups)

1.5 TB      sugar

3/4 TB     salt

4 TB         olive oil

1               jalapeno pepper, diced

1              jumbo clove of garlic

1              large sprig of rosemary, minced

-Preheat oven to 375 F – 400 F. Mix all of your dry ingredients together, set aside.

-Dissolve your yeast in the warm water, set aside.

-Stir the olive oil into the dry ingredients until it resembles small peas.

-Add your water/yeast to the flour mixture, and pepper and fresh herbs/spices, and knead for 1 minute until the dough forms a nice smooth, sticky ball. Set aside, covered, in a warm place, until doubled in size.

-Without kneading the dough (at all) carefully remove it in one piece and place it on a greased baking sheet, pushing it down and squishing it outwards towards the corners of the tray until the tray is evenly covered in dough. Use your fingers to create some ‘dimples’ across it’s surface, and place it again, covered, in a warm place until almost doubled in size.

-When it’s risen again, brush lightly with olive oil, sprinkle with course salt, and bake until golden brown on top and bottom.

focaccia2

Even good for breakfast with your morning coffee or tea…. !

(My late 19th century English china, purchased from Carousel Antiques Center, in Lake Worth, Florida.)

tea2

That’s all for today.

Until next time,

Happy Munchings!

Posted by:Ashley

One thought on “Jalapeno, Rosemary + Garlic Focaccia

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