If you’re in the Berkshires and need to meet with someone, in a place where you can get a nice pastry and coffee or a local/organic/homemade meal in a convivial (and wired) setting, where do you go? Very likely, it’ll be one of the two Haven Café and Bakery locations (Lenox and Great Barrington, Mass.), which are favorites on just about everyone’s list. The cafes’ motto is “Taste the Love,” and you really can. Executive Chef Matt Schweitzer shares the recipes of some of Haven’s tastiest offerings with Rural Intelligence readers.
It’s been a long, hot summer, and we at Haven have been winding down from a successful first season of “Haven at the Pillow,” (Jacob’s Pillow, that is). All summer, we had our ovens full of delicious new recipes and our bakery case packed with luscious desserts. This recipe is the first of many wonderful new creations Chef Matt had on the menu. We served the focaccia with fresh greens and fish, alongside garden-picked heirloom tomatoes and, last but not least, as a favorite “family meal” treat for staff at the end of the night. Drizzled with olive oil, it’s a treat anytime on its own. Enjoy!
Rosemary Garlic Focaccia Bread
3/4 tbs. active dry yeast
1/2 cup warm water
1/2 cup garlic, chopped
3/4 cup fresh rosemary, chopped
6 cups organic bread flour
3 tbs. organic honey
3 tbs. kosher salt, more for finish
2 tbs. olive oil, more for rising bowl and finish
4-6 cups water
1. Place warm water in a small bowl. Sprinkle yeast over water and set aside.
2. In a small skillet, sauté the garlic and rosemary just until the garlic starts to brown. Set aside to cool.
3. In a stand mixer fitted with the hook attachment, combine flour, honey, olive oil, salt and enough water for the dough to be pliable but not watery. Add the garlic, rosemary and yeast mixture.
4. Prepare a medium-sized deep plastic bucket or bowl with a thin coating of oil.
5. Mix the dough for 11 minutes. Remove from mixer and place into the bucket. Cover, and allow to rise in a warm spot for one hour.
6. Fold the dough into itself and place back into the bucket. Cover and let rest in the refrigerator overnight.
7. In the morning, place the dough on an oiled baking sheet and roll out flat. Let rest and rise at room temperature for one hour.
8. Position a rack in the center of the oven and heat the oven to 350. Using a fork, poke holes in the top of the dough. Bake for 15 minutes. Rotate. Bake for an additional 15 minutes or until top is golden brown.
9. Remove from oven and place on a cooling rack. Drizzle with additional olive oil and salt. Serve warm or at room temperature.