This classic rosemary focaccia is wonderful just dipped in olive oil, but try it for sandwiches or as a bread side for a meal, too.
When faced with a restaurant menu, I often find it hard to commit to something. Usually one specific element is the deciding factor.
When I was out to lunch the other week I debated between a salmon salad and a Mediterranean chicken sandwich.
It wasn’t the sun-dried tomato olive relish or the burrata that put the sandwich over the edge.
It was the promise of focaccia instead of a standard bun that convinced me the sandwich was the best choice.
As a firm believer that bread can make or break a sandwich, I was disappointed when the server put the plate in front of me.
And I saw the factory-round shape and evenly spaced dimples dotting what claimed to be focaccia.
Wanting to forget that faux focaccia, I baked a real loaf with olive oil glistening on its golden crust.
Still warm from the oven, I tore off pieces of the addictive rosemary focaccia.
Before I finished it off, I stashed a few slices in the freezer for future sandwiches.
PrintThis classic rosemary focaccia is wonderful just dipped in olive oil, but try it for sandwiches or as a bread side for a meal, too.
Adapted from Flour by Joanne Chang
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