I love freshly baked focaccia– It is so good when you dip this Italian bread with some REALLY good quality extra virgin olive oil… Since this type of bread doesn’t require any starter (something required for making rustic bread and that I am hesitated to do) so I decided to give it a try.
The result is very good considering my first trial. The golden crust is very crunchy as a result of spraying water 3 times during baking process. The aroma of rosemary is nice but not too over powering. The bread is soft overall except towards the edge where it got a bit dry. It took me quite some time to remove the bread as it stuck to the baking pan… next time I should just pour more olive oil to grease the pan instead of using tablespoon. I would like to add some garlic too next time. I know I will make this bread again. The other note: This bread can be frozen and it tastes good too after heating up in the oven.
Rosemary Focaccia Bread Recipe from The Waitakere Redneck’s Kitchen.