I was so impressed by so many OAMC recipes for focaccia that I decided to give it a try. Of course, when I needed one of the recipes I couldn’t remember where I’d seen them, and Googling resulted in an endless list of recipes. I ran across a recipe from the Moosewood Restaurant (Ithaca, NY). I remembered that they were highly praised, so I decided to use their recipe for Rosemary Focaccia.
I made a few mistakes. First, I baked a cheesecake right before the bread and I forgot to up the oven from 350 to 375 so it took longer to cook. Then I added grated Parmesan cheese at the last minute and broiled the bread to melt it. Unfortunately, I was distracted and it got overly browned. Even with the mistakes, it was delicious! What I really liked about this recipe was steeping the Rosemary in boiling water so that the entire loaf was infused with the taste. I made it with fresh, organic Rosemary, but it can be made with dried as well.
It made one 12x12x1″ loaf which would have gone into the freezer if we hadn’t eaten it all. Next time I’m going to divide the dough into four pieces and make four small loaves, that way one might make it into the freezer!
The recipe is here. There are several Moosewood Restaurant Cookbooks available; this recipe is from the Sundays at Moosewood Restaurant: Ethnic and Regional Recipes from the Cooks at the Legendary Restaurant (1990)