Fall + my hurting heart = a lot and a lot and a lot of baking.
Something about the warm oven? The keep-busy method? The tasty tasty carbs? ¯\_(ツ)_/¯
I wasn’t craving sweetness and I wanted something easy. FOCACCIA. Parmesan olive focaccia to be exact. With kalamata olives and sprinkles of rosemary and sea salt. Yes. Perfect in soup, but no soup necessary. In my lesser moments, David has found me standing in front of the open fridge, ripping a hunk of olive focaccia off the loaf with my bare hands for a mid-afternoon snack. #sorrynotsorry
Tips on the Olive Focaccia with Rosemary, Sea Salt, & Parmesan
The making. Remember to really dig your fingers into that dough to create the little air pockets and get those toppings to stick.
The baking. I know it seems like a lot of olive oil in the pans. But that olive oil is going to give your focaccia a tasty brown crust.
The toppings. Not into olive focaccia with rosemary? Here are some other options:
- grapes & dollops of ricotta
- artichokes & dollops of pesto
- chopped tomato & dollops of pesto
- roasted red peppers
- jalapenos and sharp cheddar cheese
The eating. Have a piece for me. 🙂