Airy, flavorful focaccia gets a fun seasonal design in this recipe for Toasted Focaccia Brooms with rosemary, cheese and more.
Halloween is coming and if you are seeking some fun food, I can help.
Two truths: I love the idea of food with fun designs and I hate food that isn’t functional. For that reason, when I think “fun food” I veer more today designs that don’t sacrifice flavor for style.
That’s how I came to this recipe for Toasted Focaccia Brooms. I wanted them to have a sweet broom-like design without intense carving or irregular flavoring. By putting a broom on each piece, you get the fun and the flavor all together.
The key to success with this bread recipe is to take your time. Be thoughtful with your herb placement, which will determine the size and shape of your brooms. Aim for uniformity. It will make the cutting process easier. And just have fun. It’s okay if the designs are imperfect.
Try serving these with your favorite hummus or bean dip. Might I recommend Lemon Rosemary White Bean Dip or Roasted Garlic, Lemon and Walnut Hummus? Both are solid pairings for this flavorful, airy focaccia bread.
Looking for more fun ideas? Also see my recent roundup of monster-themed recipes for your Halloween shindigs!
Toasted Focaccia Brooms
Ingredients
- 1⅓ cups warm water
- 1 package (¼ ounce) dry active yeast
- 3 cups all-purpose flour
- 2 tablespoon unsalted butter, softened
- 1 teaspoon kosher salt, plus additional for sprinkling
- 1 teaspoon dried rosemary
- Cooking oil spray
- 2 tablespoons olive oil, divided
- ¼ teaspoon fresh ground pepper
- ¼ cup freshly shredded parmesan cheese
- 2 sprigs fresh rosemary (24 clusters of rosemary leaves)
- 12 chives, cut in half
Instructions
- Add the warm water to a small bowl and sprinkle the yeast on top. Let sit for 6-7 minutes or until the yeast foams. Stir well.
- In the bowl of a stand mixer fitted with the dough hook or a large mixing bowl if using a hand mixer, combine the flour, butter, salt, dried rosemary, and the yeast mixture. Allow to mix for about 10 minutes, until the dough is elastic-y.
- Transfer the dough to a large mixing bowl sprayed with cooking oil spray, and turn to coat. Cover with a clean kitchen towel and set in a cool, dry place to rise for 1 hour.
- Brush a 9- by 13-inch rimmed baking sheet with 1 tablespoon olive oil. Spread the focaccia dough out on the sheet, stretching it to reach end to end. Then press in with clean fingers to dimple the dough all over. Brush with the remaining 1 tablespoon olive oil. Sprinkle with additional pinches (about 2) of salt, the pepper, and parmesan cheese. Arrange the clusters of rosemary on top in rows (about 8 per row for 3 rows), pressing in with one half chive each to look like a broom. Cover with a kitchen towel and allow to rise an additional 30 minutes.
- Place the baking sheet in the oven and bake for 20 to 25 minutes, until golden.
- Remove the cooked focaccia from the oven and cool slightly in the pan. Then remove the focaccia to a cutting board and slice into long, thin pieces, preserving the rosemary/chive decorations on each piece. This should yield 24 pieces. Serve warm with the hummus.