Monday, January 18, 2010

Rosemary Olive Focaccia

I am shamelessly stuffing my face with this right now because it's so good! This recipe did require a lot of babysitting as it proofed and rose and rested, but it was totally worth it! One modification I did was to omit the salt in the dough and sprinkle the top of the bread with course sea salt. I love that crunch it gets. I cant wait to put some tomato and turkey on this for my lunch tomorrow!






3 comments:

Jennifer A. Bell said...

yum! I'll have to try that one.

Cassandra Berger said...

Oh my god that looks sooo good!

calamity afoot said...

I pretty much coated the top with salt...its like a focaccia pretzel.