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Bread: It’s carb-o-licious!

2011 March 27
by Dylan

Wow, what a week. I was slammed with reading, writing, and an oral presentation…which my professor opted to hold on a Saturday. Yes, that’s right, a Saturday. Needless to say, it was a really, really long week. However, I still managed to get some cooking done. Let’s take an imaginary trip back in time to Tuesday morning:

It’s 7am. I was coming to the end of a particularly nasty all-nighter, writing up my memo and doing the reading for the always-painful Constitutional Law. I had just finished up, and really felt the need to relieve some stress. Surely, sleeping would be the best way to do that, right? WRONG! I had been pining to use the dough hook that came with my stand mixer, and felt that this was finally the time to do so. Obviously, it needed to be something ultra-bready and delicious, so I settled on focaccia. For those who don’t know, focaccia is an Italian flatbread that’s usually topped with tons of herbs and baked. It’s delicious, and really easy to make! Here’s my recipe:

Parmesan-Rosemary Focaccia:

  • 2.5-3C flour
  • 1 package (2 1/4t) rapid rise yeast
  • 1 tbsp sugar
  • 3/4 tsp salt
  • 1C water
  • 1/4C olive oil
  • Grated Parmesan
  • Rosemary
  • Basil
  • Oregano
  • Pepper


  1. Combine 2 1/4 cups of flour, yeast, sugar and salt. Set aside.
  2. Heat the water and 2T olive oil in the microwave for about 90 seconds.
  3. Mix the water and flour mixture in a bowl. Using the dough hook attachment on the lowest setting, knead for 3-5 minutes until a soft dough forms. While kneading, gradually add in the remaining flour.
  4. Cover the dough and let rise for 15 minutes.
  5. Cut the dough in half and place on a greased baking sheet. Press it into a circular form, 8″ in diameter or so.
  6. Cover loosely with plastic wrap and set aside for 15 minutes.
  7. Brush the dough with the remaining 2T of olive oil. Sprinkle on the rosemary, basil, oregano and pepper. Dust with parmesan.
  8. Bake at 425 degrees for 15 minutes or until the crust is golden brown.
  9. Serve with a small bowl of olive oil mixed with fresh garlic, red and black pepper, and a pinch of rosemary.
One Response leave one →
  1. Lauren permalink
    March 27, 2011

    looks dyl-icious.

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