Monday, April 28, 2014

Garlic Rosemary Focaccia

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.

Second rise:

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!

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