As insane as the last third of the school year tends to be - filled with plays, trips and the inevitable report cards - one thing remains constant: people have to eat! Along with the hearty, soothing braises and soups I've been cooking up these days, bread always has a place on our table. Nothing is more comforting to a household filled mostly with carboholics, especially when it's homemade!
Of course, because our schedules are so packed (not to mention wonky) these days, making "traditional" yeasted loaves has taken a backseat. Instead, I've whipped up a few "quick" style loaves (think Irish Soda) and this focaccia, which shares a similar set of basic ingredients and method to this Floral Grape and Lemon Focaccia, albeit savoury. As this was going to be more of a "side dish" bread rather than a sweet loaf, I turned to some of my favourite flavour-packed pantry items: home dried rosemary from last year's garden, a bottle of basil-infused extra virgin olive oil that I was given at Christmas, and a sprinkle of my vibrant Cabernet Salt. Together with a hint of my sourdough starter's tang, the crusty flatbread was perfect for slicing into fingers and dipping into herbed oil as a starter or sopping up the last dregs of soup!
What do you make / eat when life gets crazy?
#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.
We take turns hosting each month and choosing the theme/ingredient. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to firstname.lastname@example.org
- Casatiello by A Shaggy Dough Story
- Ciabatta Sandwich Rolls by Herbivore Cucina
- Classic Italian Bread by Hostess At Heart
- Cornetti by Gayathri's Cook Spot
- Einkorn Parmesan Piadina by The Wimpy Vegetarian
- Fingermillet and Rosemary Focaccia by Sizzling Tastebuds
- Focaccia Caprese by Sneha's Recipe
- Grissini by Sara's Tasty Buds
- Gubana - An Italian Sweet Bread by The Schizo Chef
- Il Pane di Matera by Food Lust People Love
- Italian BLT Focaccia by A Salad For All Seasons
- Italian Easter Bread by Palatable Pastime
- Italian Easter Cheese Bread by A Baker's House
- Italian Herb and Garlic Focaccia by Hezzi-D's Books and Cooks
- Italian Stuffed Pane Bianco by Cook's Hideout
- Mini Panettone by Mayuri's Jikoni
- Pane Bianco by Veenas Vegnation
- Pane di Genzano by Spiceroots
- Piadina by Passion Kneaded
- Pizza alla Siciliana by Karen's Kitchen Stories
- Rosemary and Cabernet Salt Focaccia by What Smells So Good?
- Torta Salata Pasquale by A day in the Life on the Farm
Rosemary and Cabernet Salt Focaccia
Makes 1 small focaccia, 8 pieces
1/2 cup 100% hydration sourdough starter
1/4 - 1/3 cup warm water
1 cup whole wheat flour
1/2 tbsp baking powder
2 tsp olive oil (I used a basil-infused one)
1/2 tsp Cabernet Salt (or coarse sea salt)
1/2 tsp dried rosemary
- Place a baking stone (I used a lightly oiled 11½" x 7¾" stone "bar pan") on the middle or bottom rack of the oven and heat to 425F.
- Stir together starter and 1/4 cup water until smooth.
- Add the flour and baking powder, stirring until it forms a loose ball of dough. Add water if dough is too stiff.
- Remove stone from oven and scrape dough onto it.
- Drizzle with oil and spread dough with your fingers to 1/2" thick (it does not have to be perfectly even - just not holey).
- Sprinkle with salt and rosemary.
- Bake 25 minutes, until golden and crisp on the bottom.
Total Fat: 1.5 g
Cholesterol: 0.0 mg
Sodium: 70.9 mg
Total Carbs: 13.6 g
Dietary Fiber: 2.3 g
Protein: 2.6 g