Focaccia? Gotcha!

It’s a cold winter day, a little too chilly to spend much time outdoors. I’m in the mood for a simple kitchen project – maybe a new variety of bread to expand my repertoire.

I browse the cookbook collection and settle on focaccia. What could be simpler? It’s actually pizza dough – water, yeast, olive oil, flour and salt. All I need to do is prep the dough, and sprinkle it with parmesan cheese, rosemary and coarse salt. I can even use dried rosemary. I have everything in the pantry. I won’t even need to leave the house.

I search high and low for the dried rosemary. It’s gone. When did I use it all up? Come to think of it, the flour canister looks pretty low. I bundle up and head out to the supermarket. Standing in the seasoning aisle, I am bewildered. I can’t find dried rosemary. Head slap. As long as I’m already out, I might as well buy fresh rosemary.

Back home at the hearth, the bread baking project comes together nicely. I get in some good, vigorous kneading and the dough rises nicely. I make those cute little dimples in the bread, and the house is fragrant with the aromas of yeast, olive oil and rosemary.

The recipe requires two risings – about three hours in total, not counting the prep and baking time (and the supermarket run). I’m also now looking at a stack of bowls and utensils in the sink.

The focaccia loaves are magnificent – a perfect accompaniment to dinner. But, on second thought, such a magnificent, rustic loaf would be ideal to make a rustic country sandwich. But, all I have in the pantry is peanut butter.

So, I’m out to the market again. This time, I buy fresh basil, marinated roasted red peppers, provolone and prosciutto. The price tag is 15 bucks.

Of course, a glorious rustic country sandwich needs to be consumed with a hearty glass of red wine.

Fortunately, I’ve got plenty of red wine in stock.

Sometimes the simplicity of bread baking can get a bit complicated.

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