Sage Rosemary Focaccia

 I have tried my hand at making many breads. Over the course of my year making various breads I have learned that I prefer to make free form loaves as opposed to bread pan, sandwich-sized loaves. I like the variation in the final product.

I also love breads to dip in sauces, oils and herbs. It was just yesterday when I realized that Focaccia might be perfect for this. A quick internet search revealed that toppings for Focaccia are only limited by imagination. I like this a lot! But I will start simple with two herbs: sage and rosemary.

 Sage I had, rosemary I did not. No problem: A quick walk through my neighborhood, equipped with my morning coffee, yielded a fresh sprig of rosemary.

Pre-bake photoshoot:

Post-bake photo:

I got a bit distracted listening (read: dancing) to Lady Gaga and the bread cooked about 4 minutes too long and, as a result, is slightly dry and a dark. But the sage and rosemary taste great together and I am not too concerned about the dryness. Focaccia is a bread I will definitely make again!