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!


J.Bell said...

yum! I'll have to try that one.

Cassandra said...

Oh my god that looks sooo good!

calamity afoot said...

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