I enjoy baking breads, and even more than baking it, I love to eat a good bread. A couple of years ago, Kip gave me an Artisan Bread class for my Christmas gift. Even though I have been baking bread for a long time, I learned a lot in that class. One of the breads we made was a Garlic Rosemary Focaccia bread. I made this for dinner the other night along with a pot of Egyptian Lentil soup.
Getting ready to mix my dough! I used regular olive oil for the dough, but reserved the rosemary infused oil for the last step.
I love the smells from making bread and it starts at the very beginning when I proof my yeast.
After the dough was mixed, I set it aside to rise.
After the first rise, I kneaded the dough, adding in about a tablespoon of rosemary.
This is when I used the rosemary infused olive oil, just before baking. I also sprinkled a little more rosemary and some minced garlic.
And fresh from the oven:
I like this recipe for the Garlic Rosemary Focaccia. As great as any homemade bread smells when it is baking, the rosemary in this bread makes the house smell fantastic!