Focaccia has always been a favorite treat of mine, but until recently, I left this flavorful bread to the restaurants and bakeries. This all changed the other day when I was watching the Food Network and came across Chef Anne Burrell demonstrating how easy it is to make your own focaccia at home. Intrigued, I gave it a shot.
Wow was it good. Light an airy, yet slightly chewy at the same time, this focaccia has a wonderful texture accompanying an absolutely incredible flavor; it easily rivals anything you would buy at a bakery. Pair it with your favorite soup, slice it in half for a wonderful sandwich, or simply dip it in a combination of olive oil and parmesan cheese for a delightful appetizer or tasty snack; the options are endless and each one is incredible. So stop what you're doing, and go make this recipe. You won't be sorry!
- I love rosemary and sea salt sprinkled across my focaccia, though it is also delicious with a generous dusting of Parmesan cheese. If you opt for this route, be sure to add the Parmesan with about 10 minutes left of cook time; this will prevent the cheese from burning. Also, of you use Parmesan, do not use the sea salt, as the Parmesan is already very salty.
- This dough can be prepared in a stand mixer, by hand, or in a bread machine, which is my preferred method. You will find instructions for the bread machine method below, as well as a link to the original recipe, which provides instructions for making it by hand.