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Focaccia
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I made focaccia tonight, just because I wanted to. And it was delicious. I won't go into all the details here because I got the recipe off of the King Arthur Flour website. The beauty of this recipe is that you can have fresh-baked focaccia in about 2 hours. The bread only goes through one rise, which is what makes it so "fast." I realize it's not as fast as going to Panera or something, but fast for home baked.
To spice up my focaccia, I added a teaspoon of chopped dried garlic that I purchased this past summer in Gilroy, California: the Garlic Capital of the World. Then, because I love the flavor so much, I added three teaspoons of Penzy's Spices Brady Street cheesebread sprinkle--a garlicky, cheese powder that I usually put on ciabatta that's been sliced open and slathered with butter.
At any rate, I recommend this focaccia to you. It's good. That's all I'm saying.
