Emeril’s Herbed Focaccia

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This girl LOVES carbs, and Emeril’s Herbed Focaccia hits the spot.

(Looking for a twist on this classic herb focaccia? Try my green olive focaccia, as Emeril would say, “it kicks it up a notch.”)

But really, who DOESN’T love carbs? You may be gluten-free or on a low-carb diet, but if that’s the case, then you’ve just accepted you love carbs, right?

Bread, though, bread is worth every single carb calorie you’re willing to spare.

Homemade bread is worth saying “screw you” to your diet and just forgetting everything but the taste it leaves in your mouth, and the happiness you feel after eating it.

At least that’s what I say. I’m sure Emeril would agree.

Maybe I should leave this to the photos, I’m getting a little too excited about the joys of bread. Bear with me here.

Using leftover mashed potatoes from Thanksgiving and fresh rosemary on its last leg, the timing for making this bread was just right. I pulled this recipe from Emeril’s Kicked-Up Sandwiches for another #SeriousSandwich cookalong post.

Emeril’s recipe is easy but requires 3 hours of rising time, so you may want to make this on a weekend or you day off. Because everybody says, “Ohhhh, I have the day off, let’s make bread!” Am I right? Or, if there’s enough snow on the radar that the whole world ravished the grocery stores of staples like butter, milk and bread, then you make bread.

As I’m photographing the bread, Brandy comes up wondering if I’m going to cut her off a piece, too. Spoiled puppies.

The recipe calls for mixing yeast and water until foamy and then adding flour, rosemary, salt and mashed potatoes. The dough rests for 1 hour, oiled lightly in a bowl and covered with plastic wrap and a towel to rise. Once it has doubled in size, punch it down and let it rise again for one hour. Roll it out onto a baking sheet, cover, and let rise for one last hour. Brush with a mix of olive oil and rosemary and lastly, sprinkle with salt. Bake for roughly 15 minutes, then brush with more rosemary and olive oil. Enjoy right out of the oven or let cool to room temperature.

Here you can see how thick it is, and how the ends turned slightly brown, just how I like them.

I made this in the evening and planned on eating it with dijon pork chops the next day. This bread was light and fluffy 12 hours later, as if I made it fresh today.

As if I haven’t said it enough, I highly suggest picking up a copy of Emeril’s Kicked-Up Sandwiches. From breakfast, lunch and hearty sandwich dinners to recipes for breads and desserts, this cookbook will please any lover of sandwiches or even though who need a familiar introduction to cooking. Bon appetite!

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  • Kalamitykelli

    That looks so good! You did a great job and the pictures are fantastic.

    • solidgoldeats

      Thank you, it was very tasty!