May 19, 2006


Fresh baked with a moist & chewy texture, crisp & slightly brown on the outside, focaccia, brushed with extra olive oil and topped with sliced black olives and chopped fresh rosemary leaves, is one of our favorite breads. Perfect for dipping in olive oil with lots of minced garlic, red pepper flakes, ground black pepper, salt & chopped parsley. Reminds me of the focaccia they serve at the Macaroni Grille chain of restaurants. I used the bread machine to mix and knead the dough and turned it to dough setting. I tried baking this one in a 9 x 9” cake pan. It came out thick like a layer cake. Leftover focaccia makes the best pannini sandwiches so I always make sure I have some left for this purpose later. Freezing this bread doesn’t alter the texture and flavor. I just make sure to wrap it well in plastic wrap and store it in a freezer bag. It also works well toasted and served with cheese or made into bruschetta. Toasted slices are topped with a simple sauteed fresh tomatoes, onions and chopped olives combination. Sprinkled with grated parmesan cheese and olive oil, then broiled. Chopped basil leaves or oregano may also be added. The possibilities for this flavorful bread are endless.

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