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Happy New Year everyone! After a lazy New’s Day, I wanted to whip up some homemade bread with our easy dinner tonight (spaghetti). I got Pumpkin and my nephews involved in the process. There is a restaurant which I frequent solely for their brick oven focaccia bread (okay, and their supremely yummy house salads). I like that their focaccia bread is thin and not thick, just a bit crispy and oh so savory. Here is my take on their carby bliss.

4 tsp. yeast, 4 c. flour, 4 Tbs. olive oil, 1 3/4 c. warm water, fresh ground sea salt, garlic powder, marjoram, basil, thyme, oregano, fresh grated Romano cheese

Mix together yeast, 1/2 c. flour and 1/2 c. water. Cover with a warm moist towel and store in a warm area for 1/2 hour. Mix in remaining, flour, water, and some salt. Knead dough on a floured surface for 5 minutes. Oil dough and place in a metal bowl, cover with warm moist towel and store in a warm area for about an hour. Preheat oven 400°F. Sprinkle two baking trays with cornmeal. Split dough in half and using floured hands, spread out dough on baking trays. Rub tops with EVOO and sprinkle on the garlic powder, fresh ground sea salt, marjoram, basil, thyme and oregano. Bake for 10 minutes, Sprinkle with fresh grated Romano cheese and bake for 15 minutes longer. Cut into rectangular pieces and serve warm.

Focaccia Bread

Focaccia Bread

With my houseful of boys this week, they all loved this bread and learning how to make it.