Welcome to Fall! Officially, that is… My favorite part of fall every year is that it kicks off the mother of all baking seasons. From pumpkin to apple, pecan pie to cookies for santa, we are now in the time of year when you don’t cringe to turn on the oven, and the time to tap into our inner French pastry chef is here! So to kick us off in a fun, but not-to-intimidating way, I wanted to share with you another one of my favorite recipes from The Kinfolk Table : Recipes for Small Gatherings, an easy Rosemary Focaccia (to see my other favorite, check out the Chèvre & Arugula Pasta Salad). Now, you may possibly be wondering what in the world is Focaccia? Well, it’s a bread. It has yeast in it, but it’s not a massive loaf, instead it is a fairly flat small circle that can be cut in pizza slice shapes for dipping or squares for sandwiches. This is a great entry-level bread appropriate for any experience level.
I made this bread in my cast iron pan to make sure the shape was as round as possible (I am awful at shaping free-form loaves of bread). In the end it ended up being a good help at forming a nice crust on the bottom. In my recipe below I describe how I did it in my pan, but you could always skip the pan and bake it on a cookie sheet or directly on a pizza stone (check out this Baking Steel I spotted the other day – it looks super cool!).
I really liked this recipe as a quick fresh baked bread option, and it makes a killer sandwich (I’ll be sharing a veggie sandwich I made with this bread soon!). If you’d rather serve this bread in a fancy-restaurant fashion, I’d suggest creating a dip bowl of quality olive oil with seasonings like rosemary, salt and pepper, maybe with a couple dots of balsamic vinegar.