My recent bread kick this weekend resulted in fresh focaccia – a full sheet of the flavorful bread, dressed in olive oil, rosemary, and sea salt. Similar to the pretzel parker house rolls, this focaccia filled my apartment with a lovely smell and warmth, perfect for a winter weekend. Also similar to the rolls, the focaccia required a double rise, once before shaping the dough, and again after forming the bread into its final shape. I adapted this recipe, which is perfect for serving a large group (or having copious extras for yourself).

One of my favorite things about focaccia is how many different forms it can take. A simple herb focaccia is perfect, but you can also add tomatoes, olives, and any number of toppings. Focaccia is also one of those breads that is lovely on its own, or as a side (with pasta), used for a sandwich (with prosciutto and arugula), or in a pizza-like creation (with freshly grated cheese). We had ours with some sausage and broccoli rabe orecchiette pasta.

Stay tuned to see what other breads I bake this winter – and please let me know if you have any suggestions! Always up for trying new recipes.

Happy baking!
Ash