I think I officially need to join Focacciaholocs Anonymous or at least Carbaholics Anonymous. With all the cold weather we’ve been having, nothing sounds more appealing to me than freshly baked bread, muffins and other goodies. Hey, at least I’m making focaccia from scratch and not buying the preservative-laden alternatives, right?
The other day I was searching for recipes for bread to go along with dinner and remembered to check out King Arthur Flour’s website. I always love “back of the box” recipes because they tend to be time-tested recipes that work. The focaccia recipe that I found did not disappoint.
“Gael’s Saturday Focaccia” is served in the King Arthur store in Vermont every weekend. They claim that the intoxicating aroma draws customers in and keeps them coming back for more. When this bread finally went into my oven, I could not agree more. It smelled so good. Like “get in my belly NOW” good! Unable to resist, I cheated and had a small slice right after it came out of the oven. (Sorry, not sorry kids.) When it came time for dinner, I wrapped the bread up in some foil and reheated it and it was still perfect. Have a look at this beauty.
Photos and styling by yours truly.