Focaccia

OK, can we all take a moment to reflect on the fact that I successfully handled yeast today with 100% success? For the first time in almost a year full of botched bread-making attempts, everything that was supposed to happen, happened. The yeast foamed; the dough came together and then rose beautifully; and the bread baked into a fragrant, golden loaf of awesomeness that filled the kitchen with its delectable, onion-y, garlicky, rosemary-y scent. At the risk of being repetitive…awesome.

For once, I have no back story to explain my motives for making this recipe. I just love focaccia. I mean, I’ve never met a loaf of bread I didn’t like, but focaccia is my absolute favorite. It’s so chewy and flavorful, and perfect before or during any meal. It’s wonderful when eaten plain, smeared with roasted garlic, dipped in olive oil, or made into a sandwich. And, it can be made with any toppings you like. No bread has ever been so versatile, or so delicious.

For a wonderful recipe, check this one out, courtesy of Tyler Florence and the Food Network.