Rosemary-Parmesan Focaccia

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I’m not sure what possessed me to make a focaccia.  I don’t particularly like it, usually—too greasy and/or rubbery—but probably that was because I had only ever eaten it from one of those ‘Bread Co.’ chain places.

But.

There was a recipe on the back of the flour bag.

I had lots of fresh rosemary.

The bread machine and ingredients were already out on the counter for some other type of bread I was making (that I cannot recall now).

Why the hell not, I thought.

So I’m here to tell you what you already know: homemade tastes better.

Waaay better.

There was no more focaccia 24 hours later.  It had all been eaten—nay, relished—within one day.

I know it kind of looks like 'the blob' here, but don't judge.

We ate it plain.

We ate it with hummus.

We ate it dipped in olive oil.

We ate it with soup.

I was hoping to slice it in half and make muffalettas with it (roasted peppers and goat cheese and tomatoes and grainy mustard) but we ate it before that could happen.

You should eat it, too.

It’s a super simple recipe, and you don’t actually need a bread machine to mix the dough (I just use mine because I love it and/or am lazy and/or it was already on the counter).

If you’re the kind of person who’s always been intimidated by baking bread, you should give this a try.  Really.  It’s that easy.

No loaf to form.  No worrying about the dough consistency (too dry?  too wet?).  No special equipment or baking stone to buy.

Your friends and family will think you’re amazing (but of course, I’m sure they did already).  But be forewarned:  They may also shake their fists and curse at you as they shove the last piece of focaccia into their mouths while lamenting, “But I was on the Atkins diet!  Noooo!  Caaarrbs!”

Mix together all ingredients except cheese and rosemary.  Mix/knead until smooth.  Place dough in oiled bowl.  Cover with a damp towel and let rise in a warm(ish) place until doubled, approximately 45 minutes.  Generously coat a baking sheet with oil and press the dough out on the baking sheet until it is about ½ inch thick.  Drizzle about 1 or 2Tablespoons olive oil on top of dough, then sprinkle with cheese and rosemary.  Let rise until doubled, about 20 minutes.  Bake at 375° for 25 minutes until golden.