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Focaccia

April 3, 2011 Leave a Comment

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.

** RecipeĀ note: The recipe calls for 3.5 to 4 cups flour, but I only used around 2.5. For whatever reason, that was all it took for my dough to come together. I would suggest that as soon as your dough becomes smooth, pliable and non-sticky, stop adding flour, no matter what the recipe says.

One year ago: Hot Cross Buns

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Filed Under: Appetizers, Bread, Side Dishes, Yeast Tagged With: appetizer, side dish, yeast bread

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Hi! I'm Tina - D.C. based attorney, lover of reality and food-related television, stress-eater, and unabashed fantasy/sci-fi dork. Read More…

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