{"id":340,"date":"2019-01-01T20:08:50","date_gmt":"2019-01-01T20:08:50","guid":{"rendered":"http:\/\/www.roguechef.com\/?post_type=recipe&p=340"},"modified":"2020-03-21T19:46:45","modified_gmt":"2020-03-21T19:46:45","slug":"rosemary-focaccia","status":"publish","type":"post","link":"https:\/\/www.roguechef.com\/?p=340","title":{"rendered":"Rosemary Focaccia"},"content":{"rendered":"\n
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As the new year starts, I begin the travail of kicking my nicotine addiction. As done prior, I’ll be doing a bit of baking. As such I’ll start with a basic rosemary focaccia..<\/p>\n\n\n\n

From wikipeida:<\/p>\n\n\n\n

Focaccia<\/strong>  is a flat oven-baked Italian bread product[<\/a><\/sup> similar in style and texture to pizza doughs. Focaccia can be used as a side to many meals or as sandwich bread. Focaccia al rosmarino<\/em> (focaccia with rosemary) is a common focaccia style in Italian cuisine that may be served as an antipasto, appetizer, table bread, or snack.<\/p><\/blockquote>\n\n\n\n

I’ll set this recipe for a 1\/2 sheet pan (18″x 13″) , pretty much the standard to fit a kitchen oven. It is also a good basic recipe for bread sticks or “cheesy bread”<\/p>\n\n\n\n

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Rosemary Focaccia<\/h2>\n
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This focaccia has a moist but airy crumb sandwiched between thin but ultra-crunchy top and bottom crusts, thanks to a generous amount of olive oil in the pan and on top of the dough. Rosemary and Thyme are used to flavor the oil prior to cooking.<\/div>\n
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Prep Time <\/span>1 hour<\/span><\/span> hr<\/span><\/span><\/div>
Cook Time <\/span>1 hour<\/span><\/span> hr<\/span><\/span><\/div>
Total Time <\/span>5 hours<\/span><\/span> hrs<\/span><\/span><\/div><\/div>\n
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Servings: <\/span>8<\/span> Servings<\/span><\/span><\/div><\/div><\/div>\n <\/div>\n<\/div>\n
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Ingredients
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