If you’ve read here awhile, you probably remember that one of my favorite things to give are gift baskets. I love how creative one can be with them – I’ve received some of my favorite cooking utensils in baskets – and that they work for a lot of different types of families.
Of course one of the major components of gift baskets are bottles and jars. Whether they hold cleaning supplies, Italian spices, flavored vinegars, or the ubiquitous cookie mix, jars are the stars. And since they can be used for storage afterwards, they also count as a gift themselves.
Needless to say, I’m always looking for interesting things to put into gift jars and this Rosemary Focaccia fits the bill! Most people may have gotten cookies in a jar, but bread? Probably not as much.
And with detailed, easy instructions, even a novice bread-baker will have success with this Italian flat bread!
It can be part of a bigger basket (Italian themed, maybe – or combined with a soup-in-a-jar) or the jar can be given in a bread basket lined with a pretty napkin.
However you give it, I’m sure it will be a hit- and who knows? You might get someone started down the bread-baking path!
Here’s how to make this gift in a jar:
Rosemary Focaccia Mix:
- 1 c. bread flour
- 1/2 c. whole wheat flour
- 1 Tb. instant yeast
- 1 tsp. sugar
- 1 tsp. salt
- 1-1/2 tsp. dried rosemary, crumbled
- Optional, but really good: 1 tsp. crushed red pepper flakes
-Combine all the ingredients in a bowl and stir to blend. Transfer to a 1-pint glass jar and seal.
-Use a ribbon to attach a tag with the baking directions to the jar before giving.
Directions to attach to jar:PRINT
1 jar Focaccia Mix
½ c. warm water
4 Tb. olive oil, divided
Pour the focaccia mix into a large bowl or the bowl of a mixer. Add the water and 2 tablespoons of the oil.
Using the dough hook or a wooden spoon, blend until thoroughly mixed. Use the mixer to knead the dough about 3-4 minutes (or turn out onto a floured board if kneading by hand). If it is sticky, add a bit of flour, but the dough should be wet so don’t add too much.
Place the dough into an oiled bowl and turn the dough to coat the top. Cover with plastic and let rise in a warm spot until doubled, about 1 hour.
Heat oven to 425 degrees. Place the dough into an oiled 13×9 pan and spread it to cover the pan, pressing with your fingers as needed. Use your fingers or the end of a wooden spoon to create the “dimples” on top of the bread.
Brush the remaining 2 tablespoons of olive oil over the bread and sprinkle with sea salt.
Bake for 10-12 minutes, until golden brown. Let cool about 10 minutes before cutting into squares to serve.
To Make a Tag:
Print directions and cut out; glue to a slightly bigger piece of cardstock; fold in half, punch a hole and thread a ribbon through; decorate top of card with stamps, “To” “From” or something similar.
Have you ever given a mix in a jar?