Rosemary Garlic Focaccia

Garlic Foccacia Bread

For those of my readers that don’t know, my husband and I recently moved from San Diego to the Rheinland-Pfalz region of Germany. We are so excited to be back in this area – a place we also lived from 2010-2012 – and look forward to eating and traveling our way across Europe once again. The only downside of the move is that our household goods – including nearly all of my kitchen gadgets and supplies – are on a boat moving verrrrrry slowly in this direction. Until they arrive in mid-November, most of my posts will feature recipes once included on an old blog of mine. Oldies, but also hopefully goodies!

The last recipe I made before leaving California was this loaf of Rosemary Garlic Focaccia. While cleaning out our fridge for the move, I was determined not to throw away a large bundle of rosemary that a friend had generously offered as a gift from her garden. There are few savory flavor combinations I enjoy quite as much as garlic and rosemary (or garlic and any fresh herb, for that matter!), so this bread was an easy pick. With six cloves of garlic, it packs quite the punch; while that’s right up my alley, you can use less if garlic isn’t really your thing (or you need to speak within six feet of someone in the next 48 hours). As homemade breads go, this is relatively easy – and it soaks up pasta sauce like a dream!


Yields | 8 servings

Inspiration | Kiss My Spatula

  • ¼ ounce active dry yeast (1 envelope)
  • ½ cup warm water
  • 1 ½ cup water
  • 4 cups flour
  • ½ tsp salt
  • 5 tbsp extra virgin olive oil
  • 8 sprigs fresh rosemary
  • 6 garlic cloves, chopped
  • Coarse sea salt
  • ¼ cup grated Parmesan cheese
  1. In a small bowl, dissolve yeast in ½ cup warm water. Let stand 10 minutes, then add 2 tablespoons olive oil.
  2. Combine flour and ½ teaspoon salt in a large bowl. Strip and chop leaves from 5 of the rosemary branches and stir into flour with chopped garlic. Add yeast mixture and 1 ¼ cups water and stir until dough becomes too stiff to continue.
  3. Turn out dough onto a floured surface and knead until smooth. Shape dough into a ball, transfer to a large oiled bowl, and cover with a damp cloth. Allow dough to rise in a warm spot for 2 hours.
  4. Transfer dough to a lightly oiled baking sheet. Knead dough down and press with oiled hands into baking sheet. Cover with a damn cloth and set aside for one hour.
  5. Preheat oven to 400 degrees.
  6. Whisk together remaining 3 tablespoons olive oil and 1 tablespoon water in a small bowl. Remove cloth from dough and dimple dough with your fingertips, then brush with oil and water emulsion. Arrange small sprigs of rosemary from remaining 3 branches over dough and sprinkle with coarse sea salt and grated Parmesan cheese.
  7. Bake until golden, 30 to 40 minutes. Allow to cool for 10 minutes before slicing and serving.

Spaghetti with Chorizo and Rosemary Pangritata

Spaghetti with Chorizo and Rosemary Pangritata

I’ve been quite keen to make this pasta ever since discovering the recipe in the January 2012 edition of Olive magazine. Chorizo, garlic, tomatoes, fresh herbs, breadcrumbs – how can you go wrong?! As a matter of fact, you can’t go wrong with this dish, as it’s quite possibly the easiest and quickest homemade pasta I’ve ever tossed together (literally).

What is pangritata, you may ask? A mixture of breadcrumbs and fresh herbs lightly toasted in olive oil, pangritata (or ‘poor man’s Parmesan) is the ingenious invention of southern Italians eager to add flavor and texture to pasta without the added expense of fine cheeses and other ingredients. In this recipe, pangritata is made from the crumbs of a day-old ciabatta loaf and fresh rosemary, although other hardy, aromatic herbs – including thyme and sage – are also excellent substitutes. Toasted pangritata adds great color and crunch to this hot and flavorful dish, one that goes from fridge to table in less than 20 minutes!



Serves: 2

  • 150 grams dried spaghetti
  • Olive oil
  • 100 grams chorizo, diced
  • Pinch of red chili flakes
  • 1 fresh garlic clove, finely sliced
  • 150 grams fresh cherry tomatoes, halved or quartered
  • 1/2 loaf day-old ciabatta bread, crust removed + pulsed to rough breadcrumbs
  • 2 fresh rosemary sprigs, needles chopped
  • 1/4 cup crushed tomatoes (optional)
  1. Cook the spaghetti according to package instructions. While cooking, heat two tablespoons in a pan and add chorizo. Cook over medium-high heat until starting to crisp – approximately 3 to 5 minutes – then add chili flakes, garlic and tomatoes. Cook until the tomatoes just start to burst, approximately 2 to 3 minutes.
  2. In a small frying pan over medium heat, warm one tablespoon olive oil. Add breadcrumbs and toast, stirring often, until crisp and golden. Add rosemary and stir through.
  3. Drain the spaghetti and tip into the chorizo pan. Toss together with 1/4 cup crushed tomatoes, if desired, then sprinkle with rosemary pangritata to serve.

*Re-posted from my old blog, Cucina Fresca*