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.