Wednesday, January 19, 2011

Rosemary Onion Foccacia

I have been making pretty much all of the bread we eat for somewhere around 3 years. I am always game for a new bread recipe (I'm trying a honey whole wheat one this week), but I always end up back using the  Artisan Bread in Five Minutes a Day (AB5) method and recipes.  AB5 is hands down the easiest method of making bread with the absolute best results I've found. The recipe is not fussy at all and there is a lot of room for mistakes interpretation. I really can't say enough good things about this method of baking bread and I think if there is one cookbook I'd recommend, it's this one.

I often use the olive oil dough for pizzas, but I decided to try the Rosemary and Onion Foccacia to have with dinner.  You basically put some lightly sauteed onion, dried rosemary, and sea salt on the dough, let rest and bake. Delicious!

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