I love bread. Warm, topped with rosemary and garlic, or sweet and sugary, dripping with butter, whole wheat, rye, white, multi-grain, bagels, biscuits, you name it.
So it's absolutely no surprise that I love focaccia. There's a restaurant in town that makes the best focaccia ever, and Jake and I would visit just so we could rip apart pieces and dip them into a shimmery bowl of olive oil and balsamic vinegar.
Over the week as I dug through my pile of recipe clippings and magazines, I came to a photo copy of a Today's Parent Magazine from 1998 with a recipe for what looked like dead easy focaccia. No long rising times, no kneading, no major work...and, it promised, something that was delicious and made unbelievable tomato sandwiches the next day.
When I pulled it out of the oven we all immediately dove in, muttering through mouthfuls that it was the best focaccia ever.
I don't think that restaurant is likely to see us as often now.
You will find the recipe over here.