Rosemary Focaccia

Yesterday, before the tragic news started pouring in, I was happily working in the garden. I got beds prepared and sage and fennel and peas planted. And as I worked, I kept thinking about the Greek Oregano that grew from the crevices and stones in the streets of Istanbul. Joy of the mountain, is what oregano means. I understand now. I wanted, so desperately, to bring a cutting home.

The more I got to thinking about it, the more I could almost taste Istanbul and its fresh-baked bread. I loved the food there - so simple, straightforward and spicy. Lunch is typically bread, cheese, vegetables. Fresh bread, creamy cheese, and ripe, honest veggies. Oh gosh. We're at a good stopping point. Let's snip some rosemary and make some homemade focaccia for lunch.

So I did. I hadn't made focaccia since college, and I now know this to be the trick: you have to start with the recipe. You can have the best flour in the world. You can be the best kneader ever. But use a recipe for focaccia that's too heavy or too sweet or too eggy and you're wasting your time.

I think fellow blogger Stephen has hit upon the recipe for homemade focaccia. I'd go to the trouble to reproduce it here, only his blog has tips and topping suggestions and he seems to answer every question before you ask it. So here's the link to his Quick Rosemary Focaccia.

Bread baking really is simple, especially once you try it. I love to bake my bread on days I have other plates in the air. Mix dough... weed carrot bed. Knead dough... take out trash. Form loaves... fold laundry. Bake bread... pay bills. And by lunch you have freshly-baked bread, just as if you were in Istanbul.

Wish you were here to join me. This stuff makes the best bread ever and the recipe makes two - one for me and one for you. We could consider it my Good Friday offering....