Rosemary Focaccia Recipe

Prepare the Dough

In a small bowl, combine warm water and yeast. Let it sit for about 5 minutes until frothy. In a large mixing bowl, combine flour and salt. Add the yeast mixture and olive oil. Mix until a dough forms. Knead for about 10 minutes until smooth. Let it rise in a warm place for 1 hour.

Shape the Focaccia

Once the dough has risen, punch it down and fold in the rosemary. Spread the dough into a greased baking sheet, cover it, and let it rise for another 30 minutes. Preheat your oven to 425°F (220°C).

Bake the Focaccia

Use your fingers to dimple the surface of the dough. Drizzle with olive oil and sprinkle with salt. Bake for 20-25 minutes or until golden brown. Let it cool slightly before serving.

Brown the Butter

In a saucepan over medium heat, melt the butter. Continue cooking until it turns golden brown and has a nutty aroma. Add the sage leaves and cook for an additional minute. Remove from heat and let it cool slightly, then whip until fluffy.

Prepare the Puree

If using fresh fava beans, blanch them in boiling water for 2-3 minutes, then cool in ice water and peel. For frozen beans, thaw them. Blend the fava beans with olive oil, lemon juice, and salt until smooth. Adjust seasoning as needed.

Braised Escarole

In a skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant. Add chopped escarole and sauté until wilted. Pour in vegetable broth and season with salt. Cover and simmer for 10-15 minutes until tender.