“If thou be feeble boyle the leaves in cleane water and washe thyself
and thou be shiny…
Smell it oft and it shall keep thee youngly.”
Smell it oft and it shall keep thee youngly.”
Banckes’ Hebal, 1525
Rosemary is a Mediterranean shrub that gradually spread
north. It was known to first be grown in England by Philippa of Hainault, wife
of Edward III.
Sister Rosemary is one of the characters in my book. She is a nun if you didn’t gather that from
her title. An elderly woman that is blessed to care for a baby that was left at
the Abby’s door step.
Rosemary is another favorite herb of mine. I use it all the
time in my cooking. I prefer to use it fresh cause the dried needles tend to be
poky in dishes if not chopped small enough.
One easy recipe we often do is to quarter potatoes, toss in
some olive oil and sprinkle with a little salt and Rosemary. I wrap this up in
aluminum and roast on the BBQ. Oh so good.
I think my ultimate favorite is to use it in breads. My
mouth is drooling just thinking about Rosemary bread. I have included a
Focaccia recipe for you to enjoy.
But first, I’ll share the benefits of the oil.
If you add about 10 drops of the essential oil to your bath,
it will help with achiness. Add the oil to sunflower or almond oil to use as a massage
oil for aching joints and muscles or into your temples for a headache. You can
rub it into your scalp for dandruff or put it in your shampoo to help with
growth and keep it shiny.
There are so many more things, but none more important than
the smell of warm Rosemary Focaccia bread.
So let’s get down to business, because this recipe has to sit overnight
in the fridge. But it’s well worth the wait!
Rosemary Focaccia
5 cups of bread flour
2 teaspoons salt
2 teaspoons instant yeast
6 tablespoons olive oil
2 cups water
¼ - ½ cups Rosemary oil (recipe below)
1.
In a mixing bowl, stir together your flour, salt
and yeast. Add the oil and water and mix for 5-7 minutes. The dough should
clean the sides of the bowl so if you need to add flour, do so a little at a
time.
2.
Spray a workable area on a board or counter
space with oil. Transfer the dough to the work area and knead a few times. Let
the dough sit for 30 minutes. Repeat by stretching the dough and kneading back
in a few times. Mist the dough with oil and cover. Allow to ferment, rest, for
one hour.
3.
Line a cookie sheet with parchment paper and
drizzle the rosemary oil to cover the bottom. Transfer the dough to the pan and
drizzle half of the remaining oil over the dough.
4.
With your fingertips, dimple the dough and
spread it to fill the pan. Try not to tear the dough. Use only your fingertips
and not the palm of your hand. Don’t worry if you can cover the whole pan.
5.
Use plastic wrap to cover the pan and place in
your refrigerator over nigh or up to 3 days.
6.
3 hours before you want to bake, remove the pan
from the fridge. Drizzle the rest of the oil over the surface and dimple again
with your fingers. This seems like a honking load of oil, but it will be
absorbed, I promise. You should be able to cover the whole pan now.
7.
If you want to add other toppings, you can do so
at this time. Suggestions, kalamata olives (pitted and chopped), sun dried tomatoes,
cheese, garlic, herbs, nuts, mushrooms, peppers or onions. Cover and let the
dough rise for 3 hours.
8.
Preheat your oven to 500 degrees. Place pan in
the oven and then lower the setting to 450 degrees and bake for 15-20 minutes.
9.
When done, remove from the oven and immediately
transfer the bread out of the pan onto a cooling rack.
10.
Let sit for 20 min before cutting and serving.
Please enjoy!
Rosemary
oil (or you can use another herb or combination)
Simply warm the oil (don’t get it hot) and
let the herb steep in it, releasing the oils in the herb.
