I love grilled cheese and my favourite way to eat it is with rosemary focaccia bread. I didn’t have any so I asked my friend and Chef du Cuisine, Mitch Ferron to send me a recipe. Below you’ll find out a little bit about Mitch, the services he provides, how to get in touch with him and of course the focaccia bread recipe.
Where did Mitch find his love for cooking? In the kitchen with his grandma of course! Mitch grew up watching his French Canadian grandmother in the kitchen and together they would cook all kinds of tasty foods. His first love was golf but after a failed golf scholarship he decided to apply to George Brown to pursue his second love, cooking.
Mitch currently resides at Peller Estates and has worked at great local restaurants like Quatrefoil and Ricardas. While working in different styles of restaurants he read the book Slow Food Nation. He always kept in the back of his head, “That’s the way we as chefs should cook”. Little did he know reading this book would change his path in the industry. Today Mitch offers pop-ups, in-home dining experiences, meal prep, cooking lessons and classes. As for a particular cooking style, he loves to cook seasonally, sustainably sourced food with French and Mediterranean influences.
Thanks for the recipe, Mitch.
Contact info
Name: Mitch Ferron
Phone: 905-966-0807
Email: chefmitchferron@gmail.com
Instagram: @chefmitchferron
“ I can’t believe I actually made this” - Diana
Focaccia Bread
Ingredients
5 cups flour
2.25 tsp yeast
2 tsp honey
2 1/2 cups warm water
Olive oil
Coarse sea salt
Rosemary **fresh or dry**
Butter
Directions
Mix warm water honey and yeast
Once it foams add to the salt and flour and stir together with a rubber spatula
Transfer to a large oiled stainless bowl
Cover and put in the fridge for 8-12 hours. ** It will more than double in size**
Take the dough out and fold on itself twice
Put onto a buttered baking sheet and leave out at room temp to proof again for 1.5-3 hours
Preheat oven to 450
Poke holes with finger and drizzle with olive oil and sprinkle with sea salt and rosemary
Bake for 20-30 minutes