Monday, July 9, 2012


I tried to make focaccia today for the first time, and it was not a success. It is one of the simplest breads to make, but as I discovered today, it is one of the most persnickety. It fell before it finished rising and didn't rise on the bench. It came out a little undercooked but burnt at the edges. It is almost saved by the olive oil and the rosemary from our garden. I cut it up, and I may use it for a snack or a sandwich tomorrow.

The author of The Bread Bible, Rose Levy Berenbaum, says that it is the recipe about which she has been written most. She calls it "that notorious rosemary focaccia," and now I can see why.