It seems like my sweet tooth is gone on a little vacation.
Cause for once in my life, I am favouring savoury foods instead of my usual staple of cakes, cookies and candies.
Take today for instance, i started out with an ingredient rarely mentioned in this blog.
A neglected and underrated vegetable (or is it root?) here in Crustabakes.
So along with dried rosemary (Well, ideally, i was supposed to use fresh ones), i have taken the garlic and massaged it into a focaccia bread dough to create the most wonderfully smelling kitchen.
And of course the most wonderfully smelling bread too.
The recipe for this focaccia was taken from Sweet Pea’s kitchen. As with most of the recipes on her blog, this recipe was pretty straightforward. And although this is my first time making focaccia, i thought it went quite well. I pretty much adhered to the instructions, substituting only on the scale to fit the bread into a 9×13 pan instead of the 12×14 pan.
The resultant bread had a good crisp skin and a chewy interior. And with its dimpled surface and aromatic flavours, this is as focaccia-ish as it could be. Oh, instead of the usual spray of cooking oil on the pan to prevent sticking, i drizzled garlic oil on it, to infuse even more flavour on the bread.
With all the garlic, rosemary and seasalt, this focaccia is actually good enough to be eaten on its own. But i did have some leftover tomato dip which went along very well with the bread.
Oh, and you might want to brush your teeth again after that. Or at least get the breathmints ready.
Garlic and Rosemary Focaccia
Taken from Sweet Pea’s Kitchen