I'm working on a foccacia, and the recipe calls for either fresh or dried rosemary on the top. I know I probably should be using the fresh stuff, but would like to go with the dried version for economy and ease of use if possible. However, the idea of putting dried rosemary on, either before or after baking, doesn't sound very appealing or appetizing. I also remember reading somewhere that dried herbs are usually twice as potent as the fresh ones, so my guess is that the dried version should be used conservatively. Any further thoughts or suggestions would be welcome! Seth
Use half the volume of dried herbs as fresh.
With a long simmering braise or a roast, dried rosemary works well. On foccacia, I don't know.
David
When I make an herb-flavoured focaccia, I have two options: either mix the dried or fresh herbs (such as sage or rosemary) into the flour before making the dough, or combine them into the dough after the first rise. I think that introducing the herbs early in the recipe, rather than kneading them in after the first rise, distributes the flavour more evenly throughout the focaccia.
I go by ¼ cup of fresh-packed sage herbs equals about 2 tablespoons of whole dried leaves. Note: Rosemary is strongly flavoured, so back it off somewhat.
Cheers,
Gavin
About half as much - I think it was given. And - it really belongs on the top - like a flavoring. Enjoy!
I would agree with about half as much dry vs fresh.
In the winter months I usually use dry rosemary leaves that I grind , home grown otherwise. I've been kind of disappointed with the "fresh" that I can get in the grocery store.
I fine grind the dry leaves and then soak them in the water used for the dough for about 15 minutes before mixing the dough. It imparts a very nice flavor to the bread, but still not as good as fresh.
I don't care for dried leaves baked on top of the dough. They can get a little crunchy even if mixed with oil.
Dave
Thanks for all the helpful replies! I've seen recipes that use rosemary in the dough, on top of the dough, or even both ways. It does seem that putting the herb into the dough would provide more flavor, while putting it on top would certainly give it some nice "eye candy."
I had also thought about soaking the rosemary in olive oil before putting it on top. But I see that trick has already been tried, and without much success. But in yet another attempt at some eye candy, what about putting some oil-soaked dried rosemary on the focaccia AFTER it comes out of the oven? Has anyone given that a shot? Seth
Give it a shot. See if it suits you. Enjoy!