Focaccia bread – I’ve had it at Italian restaurants; I’ve made it a time or two. I just think of it as a flat, pizza dough-type bread seasoned with herbs and overall yummy.
In reading through the recipe, I noticed that it called for a sprig of fresh rosemary. Well, friends, you will be thrilled to know that I actually have fresh rosemary. I know you’re quite impressed (well, at least *I* am). My mom gave me the plant recently, hoping I could work magic with it. Alas, I could not:
I knew it was going to be tricky making this, but I did my best to squeeze in the 2 rising periods between 2 piano lessons and a flute lesson.
Actually, I had to run into the kitchen between siblings’ lessons to do a quick knead. The kids came along and were fascinated. Incidentally, that’s not the first time this has happened: piano kids running into the kitchen and being amazed at me cooking. This little girl wanted to help knead, and said, “My mom never cooks!” I’m just wondering what these people eat!
So, after many hands had kneaded the dough, back to rise it went.
The recipe listed various things to top the bread with: olive oil, rosemary, feta cheese, tomatoes, Parmesan. They all sounded good. Given the chaos of the moment, a little olive oil and Parmesan was my choice (side note: pouring olive oil over the bread took me back to my 3-week stay in Italy with my pen pal’s family in 1991. Those folks poured olive oil over everything and I remember being just appalled. I also remember my pen pal sharing that their “Mediterranean diet” was so healthy, and looks like she was right).