Rosemary Focaccia
I don't know why I haven't been making this focaccia every single week. Maybe because I'll eat it all? It's so delicious and easy. The dough is extremely forgiving. I've had this recipe twice before, both times made by/with Amy. I've been having major focaccia cravings since we returned from Italy last month, and I had time, so I made it. And then proceeded to eat it all, because it's best within a few hours of making it.
- Rosemary Focaccia (No Need to Knead, p. 40)
Mmmmmmmmmmmmmmm! I should be making this all the time, too.
I made it once without Amy and the bread stuck to the pan like superglue! (It was still delicious though!)
I also want to try another recipe, for whole wheat focaccia. I can't imagine it being as good, but it's a Peter Reinhart recipe. He's a bread god.
I was pretty generous with the olive oil so it didn't stick. And I think I had it on a silpat (do you have any of those silicon baking sheets?).
Oh yum!