Fresh Focaccia

It’s a shame I can’t share the fabulous smell of freshly baking bread & rosemary with you. It’s filling the house and eliciting the anticipation of the summer months.

Focaccia dough with rosemary sprigs

Damian put a batch of white dough on before work, and I’ve just prepared it by flouring the surface, shaping it and liberally pouring olive oil over it. I think it goes so well with rosemary, so have added a few sprigs from the plant I harvested over the weekend.

Rosemary does grow big and leggy, so rather than sticking with our 6 year old plant, I’ve cut off all usable sprigs, rinsed and put them in a freezer bag and into the freezer. Before using, I stand them in room temperature water.

We have a new rosemary plant in the edibles bed I planted yesterday.

The oil we are using at the moment is Equal Exchange Palestinian Extra Virgin Olive Oil which we found in a Fair Trade shop in a church in Oxford. I have have to look for some up here as it is lovely, quite peppery. And it’s nice to know that while we are enjoying it, we are benefiting a much needed community project in Palestine.