These days, carbs are the only thing sustaining me . . . they keep me full without upsetting my stomach (and that is quite a feat, believe me). And there is something about springtime that really makes me want to make my own breads. (It could also be yeast envy over the delicious pizzas that A Year in Bread has been cooking up over the past month. As a novice breadmaker, that project really is inspiring. I can’t wait until they get to more complicated breads. Pizza dough? That I can handle.)

Anyway, I’ve written about foccacia before for Weekend Herb Blogging. And a year later, I still love this bread. It’s easy (though it takes some time to rise) to make. This particular foccacia pictured was made last week for Easter. We took it to our friends’ house and it was a huge hit.

The sundried tomato one was definitely the favorite of the bunch (the other varieties where: Kalamata olives, asiago cheese and thyme; asiago and romano with a sprinkle of crushed red pepper; and romano, rosemary and thyme). The Kalamata was a close second. But this is a recipe to get creative with. My toppings are merely suggestions. You could mix up the herbs, perhaps add some onions, or even try a meat for something very different.

The main difference between this recipe and the one from a year ago is that I kneaded this one by hand. Why? Well, for starters, I didn’t want to clean the Kitchen Aid from a small job like this. For another, I just felt it doing it with my own hands. Sometimes, it just feels good to get your hands in the dough. Strangely, my husband said the texture of this foccacia was different (and better) than the past ones I have made. He didn’t even realize I had changed up the kneading method either!

Did you know? Rosemary is an herb deeply rooted in tradition. Rosemary was traditionally placed until pillows to ward off evil spirits. Rosemary was also historically used to strengthen memory.

Weekend Herb Blogging is being hosted his week by Haalo at Cook (almost) Anything At Least Once.

Sundried Tomato Mini Foccacia
serves 6-8

2 1/2 cups unbleached white bread flour
1/2 tsp salt
1 envelope active dry yeast, or equivalant.
1 cup lukewarm water
2 tbsp olive oil

Topping
1 tbsp fresh rosemary
1/4 cup romano cheese
1/4 cup sundried tomatoes, sliced into thin strips (NOT the ones packed in oil)
olive oil
sea salt

Sift the flour and salt together into a large bowl. Dissolve the yeast in the warm water and add to the flour mixture. Add the olive oil as well.

Transfer dough to a floured cutting board and knead for about 7 minutes, until a smooth ball is formed. Put the dough in a lightly greased mixing bowl and cover with a kitchen towel. Let rise in a warm place for about 1 hour (it should double in size).

Once risen, punch dough for 1-2 minutes. Divide into four balls.

Brush a cookie sheet with olive oil, place four balls on sheet and press round to form rounds. Use your fingers to push down onto dough, creating a dimpled appearance.

Sprinkle rounds alternatively with rosemary, romano, and then tomatoes. Pat down into the dough (lightly). Drizzle with olive oil. Sprinkle with sea salt.

Cover with kitchen towel and let rise in a warm place for 30 minutes.

Preheat oven to 375 degrees. Remove towel and bake for 20-25 minutes until golden brown.

Move foccacia to a wire cooling rack immediately and let cool.

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