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.