**For those you who receive our emails, and got half of this yummy focaccia recipe over the weekend {still not sure how that happened} here is the full recipe! **

If you have been following us for any length of time; I am sure by now you have discovered my love of carbs, especially fresh baked bread.  There is just something about eating that warm and soft bread that just brings so much joy to my life and mouth.

I know that bread is sometime intimidating and I will admit there was once a time when I felt that way.  So if you are still in that place, this is a great one to start with.  It is pretty basic, not many ingredients and very few steps.  And another nice thing about it is there is no rolling or shaping the dough!  And you know that I love anything that is baked on a tray so there are leftovers.

If you are looking for something to go with this bread {I know usually we start with a main course, but the bread is really really good} here are a few ideas:

Chicken Spaghetti

Pasta Carbonara

Pear and Pistachio Salad with Sherry Shallot Vinaigrette

Pasta E. Fagioli Soup

Tortellini Soup with Sausage

Or try it as a base for one of these delicious sandwiches {Simply cut a square and slice it open and fill with more good stuff}

Turkey Panini with Pesto Mayo

Avocado Club Panini

Rosemary and Herb Focaccia

Ingredients:

5 cups flour

1 Tbls. yeast

1 Tbls. coarse salt, plus additional to sprinkle on top

1 tsp. dried rosemary

1 tsp. dried oregano leaves

1 tsp. dried basil leaves

2 cups lukewarm water

3/4 cup extra virgin olive oil, divided use

Directions:

Combine water and 1/4 cup olive oil.  In the bowl of an electric mixer fitted with the dough hook, combine flour, yeast, salt and dried herbs; mix just to combine.  With the mixer on low speed, add the water and oil.  Mix about 5 minutes, the dough should still be a little sticky but forming a ball.  If the dough is still too wet add just a little extra flour.

Pour 1/2 cup olive oil into a jelly roll pan (17×12 inches), coating the bottom and sides completely.  Place the dough on top of the oil and roll it around to cover the entire surface in oil.  Use your hands to spread it out as much as possible without tearing (it doesn’t have to fit the pan).

Cover the dough loosely with plastic wrap, and continue to pat and press the dough toward the edges.  Set pan in a warm place, and let rest, pressing out the dough every 10 minutes until it fills the pan, 30-40 minutes.  (Do not worry about the extra oil.  It will come to the top and sort of pool in the low spots, just leave it there.)  Let the dough rest until doubled in size about 1 hour.  Dough should just be reaching the top of the pan.

Preheat oven to 425.  Evenly spread the remaining oil across the top of the bread, be gentle not to deflat.  Using your finger press dimples into dough. Sprinkle evenly with coarse kosher salt.  Bake 20-25 minutes or until focaccia is a deep golden brown on top and bottom.  Immediately slide the focaccia onto a cutting board to cool.  Use a pizza wheel or serrated knife to cut bread into triangles and serve warm.  Focaccia can be kept at room temperature, wrapped in plastic, for 2-3 days.