My husband’s brother-in-law’s family is known for their amazing Italian cooking. One of the first times I attended a family function at his sister’s house, I ate this. Such a simple idea. The flavor combination of Rosemary and olive oil is one of my favorites.
Cut to four years later, and I still love this bread! I dip it in olive oil with grated cheese mixed in. We’re dippers in our family! It’s also yummy dipped in sauce or salad dressing.
I keep pizza dough on the weekly grocery list. It’s super easy to whip up when unexpected guests come over (and never fails to impress ;)).
The woman that put me on to this bread makes her own dough. I, however, need instant gratification. I buy store bought ready made pizza dough. (I’ve attempted my own dough, but it never seems to turn out the right texture) If anyone has any good pizza dough recipes, give me a holler!
Here goes. This recipe makes 2 small focaccia loaves. I really don’t measure with this recipe, so use your preference when adding more or less. Here are the instructions per loaf.
Pre heat the oven to 425 F.
Pat the dough until it’s a little less than a half inch thick. You may need some flour on the table or your hands because this dough is sticky. Try to get it into a long oval-ish shape. This makes it easier to cut nice, uniform slices later. Place the dough on a cookie sheet.
Next, drizzle olive oil over the top. Follow that up with freshly ground black pepper, course sea salt and rosemary.
Pop this baby into the oven for 20 minutes (or until golden brown). Slice & serve.