Claremont Focaccia Bread        Other Delicious Claremont Inn Recipes

Focaccia is a type of savory Italian bread that may have various toppings such as onion or cheese. Focaccia are generally baked in a fiat sheet pan, and then served cut in various sizes and shapes. Is it a trendy, fashionable recent arrival on the artisan bread scene or has it been lying dormant since ancient history? The truth of the matter is that this bread is as old as recorded history. The name Focaccia is a derivative of a Latin word meaning hearth. Before ovens became common, this flat bread was baked on a hot stone under a mound of hot ashes.

At the Claremont Inn, we bake and serve our own version of this bread daily to our dinner guests.  We now share this wonderful bread recipe with you.

Ingredients

• 1 cup warm tap water (about 110 degrees)
• 2 ½ teaspoons (1 envelope) active dry wheat
• 6 tablespoons olive oil
• 5 cups unbleached all-purpose flour
• 2 teaspoons salt
• 2 tablespoons chopped fresh rosemary, or 1 tablespoon dried , plus rosemary sprigs (optional)
• 1 cup milk
• 2 ounces Parmesan cheese
• 1/2 teaspoon kosher or coarse salt
• Topping variations
  • mozzarella cheese
  • sun dried tomatoes
  • roasted red peppers
  • black olives
  • marinated artichokes

One 11 x 17-inch Focaccia, 4 to 6 servings

*Chefs Tip* This recipe works equally as well halved for small groups or doubled for larger gatherings.

STEP 1 – Make the bread

• Measure the water into a bowl and whisk in the yeast, then 3 tablespoons of the olive oil.
• Measure the flour, 2 teaspoons salt, and chopped or dried rosemary if using into a mixing bowl and stir well to combine.
• With a wooden spoon, stir the yeast mixture and the milk into the flour mixture until all the flour is evenly moistened.  You have done it right when the mixture does not stick to the Bowl. *Chefs Tip * You have done it right when the mixture does not stick to the Bowl.  See picture below
• Beat this vigorously for 1 minute
• Cover the bowl with plastic wrap and allow the dough to rise until it has doubled in bulk.  This should take about 1 hour.

STEP 2 – Prep the Bread

• Spread 1 ½ teaspoons of the olive oil on a baking pan.
• Turn the dough out of the bowl onto the pan and pat and press the dough to fill the pan completely
• If the dough resists, let it rest for a few minutes before continuing.
• Poke cavities in the surface of the Focaccia 2 inches apart by using your fingertip. 
• Drizzle the Focaccia with the remaining olive oil (about 1 ½ tablespoon).
• Sprinkle the kosher salt over the Focaccia.
• Add the toppings of your choice.
• Sprinkle Parmesan cheese evenly over the top of the bread.
• Cover with plastic wrap and allow the dough to rise again, doubling in bulk – should take about an hour.  See picture below.

STEP 3 – Oven Prep

• Set a rack at the lower 3 rd of the oven.
• Preheat your oven to 450 degrees 20 minutes before baking.

STEP 4 – Baking your Focaccia

• Bake the Focaccia for about 25 minutes, until deep golden in color.
• Lift the side if the Focaccia with a spatula or pancake turner to check the bottom about halfway through the baking time.  If it is coloring to quickly, simply place a pan underneath to insulate the bottom.

STEP 5 – Serving

• To serve immediately, slide your Focaccia from the pan to a cutting board.
• To serve later, slide your Focaccia off the pan to a rack to cool.
• Cut narrow slices, or squares to split horizontally for sandwiches.

STEP 6 – Storing your Focaccia

• Keep the Focaccia loosely covered at room temperature if it will be service on the day it is made.
• For longer storage, wrap your Focaccia in plastic and freeze.  Unwrap and reheat using the same pan used to back it for about 7 minutes at 375 degrees.

Focaccia is the food of the moment. It is so fashionable that, if you are not making it, eating it or talking about it people wonder where you have been!  Enjoy