You don’t have to remind me that this is supposed to be an art blog

Although I didn’t eat any solid food for two straight days, I’m feeling much better and my body is back in the game. So since I was feeling good, we decided to take our friends up on their Sunday dinner offer.

He’s a former gourmet chef, so we had a light and fresh pasta florentine, two kinds of fancy olives with a garlic dipping sauce, (which I didn’t try because, well, I hate olives), a spinach salad with poppyseed dressing, and I made the bread.

Philip’s not usually a fan of homemade bread since it’s never as light and fluffy and delicious as those preservative-filled ones you can get from the grocery store, so I’ve tried and failed many times to get him to like a homemade bread. But this one he LOVES. He always asks for it, and when I make it he would eat the whole thing if there weren’t other people there that wanted it as well (namely, me.)

You must try this bread. It’s a Parmesan Rosemary Focaccia bread that I found in my Taste of Home cookbook.

Parmesan Rosemary Focaccia Bread:

1 medium onion, chopped
1/8 cup olive oil plus 3 tablespoons olive oil, divided
1 1/2 teaspoons active dry yeast
1 1/2 cups warm water (110 to 115 degrees), divided
1/2 teaspoon sugar
1/2 teaspoon salt
2 to 4 cups all-purpose flour
2 tablespoons snipped fresh rosemary or 2 teaspoons dried rosemary, crushed, divided.
A few tablespoons of parmesan cheese

1) In a large skillet, saute onions in 1/8 cup oil until tender; cool. In a large mixing bowl, dissolve yeast in 1/4 cup warm water. Add sugar and let stand for 5 minutes.
2) Add 2 tablespoons oil, salt and remaining water. Add 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough.
3) Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Add onions and half of the rosemary. Knead 1 minute longer. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 40 minutes.
4) Punch dough down. Turn onto a lightly floured surface; divide in half. Pat each piece flat. Let rest for 5 minutes. Grease two baking sheets and sprinkle with cornmeal. Stretch each portion of dough into a 10-in. circle on prepared pans. Cover and let rise until doubled, about 40 minutes.
5) Brush with remaining oil. Sprinkle with remaining rosemary and a few tablespoons of Parmesan cheese. Bake at 375 degrees for 25-30 minutes or until golden brown. Remove from pans to wire racks to cool.

I serve this with little dishes of oil and balsamic vinegar for dipping. It’s perfect to top off any Italian meal!



  1. Chelsea says:

    My husband loves bread like this. I’ll have to make this (after my diet). You need to tell you husband the trick to homemade bread is eat it hot! Nummy!

  2. Rayzzle says:

    And who doesn’t like homemade bread?? (Which is, obviously, a rhetorical question)

  3. Ashley says:

    working with herbs scares the daylights out of me. I dont even know where to find fresh rosemary in our grocery store. Obviously next to the produce..right?

  4. Ashley – I always use dried rosemary, and it tastes delicious. I’m sure that you could find fresh rosemary in the produce section of the grocery store. If you try the bread, take a picture and post it on your blog! i’d love to see it!

  5. Ashley says:

    Oops sorry. I did make the bread and it was really good but the people we had over for dinner that night had never heard of dipping it in oil and vinegar..have they never been to an italian restaurant? But we all really enjoyed it! Thanks! I didnt take a picture though- sorry.

  6. Tristen says:

    Merrick, it’s Tristen Christiansen Parsons…I found your blog just hopping around from blog to blog! I live West Jordan…just a hop away from you! You are an amazing artist! I have enjoyed looking at your pieces on here. I will add you to my blogs. my blog

Leave a Reply