I love the smell of fresh baked bread. Heck, I love the smell of the yeasty-ness from the time it is all mixed up until it comes out of the oven.
In fact, I love the smell
almost as much as I love eating bread.
Zack and my favorite grocery store has shelf after shelf full of focaccia bread. I really wanted to try some, but of course, I had to try making it myself. It turned out beautifully. I was so pleased. It was really easy to make, too. Plus, it has one of my all-time favorite ingredients in it – rosemary!
I wonder if it bothers people that I don’t take the time to take really artsy pictures of my food. My mindset is, I just spent all the time making it, I don’t want to waste time setting up a photo session just for one picture…and allow the food to get cold.
I love to eat way too much for that!
Zack and I are leaving tomorrow for Pennsylvania Amish Country to celebrate our three year anniversary. I am so excited for this trip! I can’t believe we’ve been together three years. Ah, I am so in love.
PS – remember that wreath I mentioned in my previous post, totally finished it and I love it!
- 2 medium onions, chopped
- 1/4 c olive oil + 3 T, divided
- 1 1/2 t active dry yeast
- 1 1/2 c warm water, divided
- 1/2 t sugar
- 1/2 t salt
- 3-4 c AP flour
- 2 T fresh rosemary or 2 t dried, divided
- coarse salt
In a large skillet, saute onions in 1/4 c oil until tender; cool. In a large mixing bowl; dissolve in 1/4 cup warm water. Add sugar and let stand for 5 minutes.
Add 2 T oil, salt and remaining water. Add 2 c flour. Beat until smooth. Stir in enough remaining flour to make a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Add onions and half of the rosemary. Knead 1 minute longer. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 40 minutes.
Punch dough down. Turn onto a lightly floured surface, divide in half. Pat each piece flat. Let rest for 5 minutes. Grease 2 baking sheets and sprinkle with cornmeal. Stretch each portion of dough into a 10-in circle on prepared pans. Cover and let rise until doubled, about 40 minutes. Brush with remaining oil. Sprinkle with coarse salt and remaining rosemary. Bake at 375 degrees for 25-30 minutes or until golden brown. Remove from pans to wire racks to cool.
Yield: 2 loaves.