One of our favorite recipes—a little something to tide everyone over until March. This our adaptation of Stephen Harris’s wonderfully non-traditional focaccia recipe. His version can be found in The Sportsman cookbook. Ours is rye flour-based, and topped with garlic, rosemary, and red onion, but would also be great with thin-sliced potatoes, or caramelized apples. Enjoy, and we look forward to seeing you soon. 
  • 2 1/8 cups bread flour
  • 1/2 cup rye flour
  • 2 tsp kosher salt
  • 1 small red onion sliced thin
  • 8 raw cloves of garlic
  • 1/8 cup picked rosemary
  • olive oil
  • 1 cups warm water
  • 1/2 packet yeast
  • 2 tsp sugar
  • Preheat oven to 450 degrees. 

Sprinkle sugar and yeast into warm water and allow it to bloom, for about 5 min. It should have a milky and foamy appearance when it is ready.

In the bowl of a stand mixer using the bread hook, mix flour and salt together. Add the yeast water once it is ready to the flour mixture and knead for 5-8 minutes. The dough will look smooth, be soft when touched but not stick to your finger. remove the hook, take off the mixer, Cover the top of the bowl with a damp cloth and allow it to rise for an hour, preferably in a warm place.

While dough is rising thinly slice your onion, peel your garlic (leave it whole) and pick your rosemary. coat the bottom and sides of your cast iron with olive oil. spread your raw herbs and vegetables on the bottom of the pan reserving 1/4 - 1/2 of it to place around the sides of the dough once you place it in the pan.

When dough is ready you will take it out of the bowl and flip it onto a floured surface. knead the air out of it and form into a large, fat disc-a bit smaller then size of your cast iron pan. place the dough in the cast iron with the smooth side on the bottom of the pan. put your reseve herbs and vegetables around the side of the dough making sure none gets on top. cover again with a damp cloth and allow to rise for 1 to 2 hours.

once it has risen place it into the oven and cook for 50 min. take it out of the oven and flip it out onto a sheet tray and finish it in the oven for another 10 min. Allow to cool and enjoy!


enjoy as is with olive oil or butter. This would also make great sandwich bread.

Brittany Kroeyr