Rosemary Focaccia

By Ryan McKay

In an effort to expose quick and easy recipes that don’t require that much “hands on” time, I often look toward flatbreads. Whether cornbread, coconut bread, pumpkin bread, or something like pretzels, they’re a great supplement for those days when gluten is calling and you don’t want to make a labor-intensive bread (like French, challah, or similar).

That brings me to focaccia. This is a style of bread that is much in line with traditional pizza dough and takes very little effort to whip up. You can prepare it for a thin presentation (traditional) or make it extra thick to be used for sandwich making as I did this time. I have presented an Italian version with rosemary, garlic, and olive oil for you but add anything that you’d like.

There is nothing like the smell of fresh bread, especially when people are driven inside from the cool fall air. This is a inspired way to motivate your crew to hang around the kitchen for some much-needed kitchen table talk to wax poetic on tactics, review the day, or listen to your members’ tall tales.

Some after-the-fire critiques: You can use a bowl and hand mixer, but I highly suggest investing in a stand mixer. This along with a high-quality blender and mixer are some of the necessary heavy “rescue” tools that are needed for every kitchen. Bread flour is a must here and for making most bread and is widely available. It contains a high protein percentage, which is necessary in developing gluten. Remember, gluten = chewy and elastic; this is good. Lastly, rapid rise yeast (instant yeast) is very different from active dry yeast, so read the label before you by.

Enjoy the bread-making aroma!

Fuel

Package of Rapid Rise Yeast (2¼ tsp.)

Bread Flour (3-3½ Cups)

Warm Water (1¼ Cups at about 100-110°F)

Olive Oil (3 Tbs. plus more)

Rosemary (4 sprigs, chopped)

Garlic (1 clove, minced)

Salt, Kosher (2 tsp.)

Salt, Large Flake Sea (pinch or two)

Pepper (a few grinds)

Tools

Stand Mixer or Hand Mixer

Measuring Cups

Bowl

12-Inch Cast Iron Pan, pizza stone, or 11 x 17 x 1-Inch baking sheet

Tactics

1. In the bowl of a stand mixer, add the yeast and warm water and mix to dissolve and combine.
2. Add 3 Tbs. of the olive oil, ¾ of the chopped rosemary, ½ the minced garlic, salt and pepper, then mix.
3. With the stand mixer with a dough hook attachment in place, gradually add the flour in three installments until the dough begins to take shape.
4. Knead by the hook until the dough starts to pull away from the sides of the bowl, 5-7 minutes.
5. Meanwhile, preheat your oven to LOW or WARM for 10 minutes, then turn off.
6. Place the dough onto a clean workspace that has been lightly dusted with flour and form into a ball.
7. Clean out the mixing bowl, then lightly oil (olive) and place the dough ball in the bowl, ensuring to coat all sides.
8. Cover with plastic wrap, then place in the oven (cracked open) for 45-60 minutes or until it doubles in size.
9. Oil (olive) the cast iron pan and set aside.
10. Place the doubled dough onto a clean workspace that has been lightly dusted with flour and press it flat.
11. Form it into a ball again then place in the middle of your chosen baking vessel.
12. Let the dough sit for 5 minutes.
13. Using your hands, gently stretch the dough to cover the vessel. Cover with a towel, place in the oven, and let it rise again for 30-45 minutes (it should appear puffy).
14. Remove, then heat the oven to 425°F.
15. Using your finger, dimple the dough every inch or so. Top with olive oil (spread it around), the remaining rosemary and garlic, then season with pepper and salt.
16. Bake for 18-20 minutes or until golden brown.
17. Remove and sprinkle with some large flake salt and allow it to rest 10 minutes. Indulge!

Ryan McKay is a 12-year fire service veteran and a firehouse cook from Atlanta, Georgia. His goal is to bring the fast-paced lifestyle of the fire service with the slow-paced art of cultivating family and crew through the tool that is food. He has made an appearance on NBC’s primetime show “Food Fighters,” is a co-founder of the Metro Atlanta EMS Conference, and works intimately with the SafePath Child Advocacy Center.