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Sunday, August 29, 2010

Grape and Rosemary Focaccia


Open Kitchen Concept's blog has revolutionised the way my family eats bread. Ever since she blogged about her easy focaccia recipe, I've been making bread after bread after bread. Today, we had grape and rosemary focaccia with Al Ameen's mutton curry and some leftover beef stew. You can find the grape and rosemary focaccia recipe here. Remember to crunch the crispy rosemary leaves with each bite of bread.

The children ate heartily and The Husband ate silently. Milo squealed and whined and howled from the upstairs patio because he could smell our lunch and he wanted in. In between bites, we tried to persuade The Husband to allow Milo back downstairs but instances are rare when The Husband takes a very strong stand... and this is one of them. I just know from long experience that one should not argue.

It did take away some of our enjoyment in the meal though...

4 comments:

Open Kitchen Concept said...

Grape and Rosemary! Wow.. sounds yummy... I have to bake more bread!

petunialee said...

This is a nice recipe. The rosemary leaves turn into rosemary chips and when chewed with the bread is really divine. The Husband actually requested for more rosemary leaves when I next bake the bread.

Wen-ai said...

Hey petunia, I'm thinking of making some bread this weekend and I checked out the recipe. It indicated "1 package dry yeast". Hrm... how much is 1 packet in terms of say, tablespoon or grams? And as for flour, did you use normal plain flour? bread flour?

petunialee said...

I used a 11g packet. Dissolve in warm water with 4 tablespoons of brown sugar. I used 400g of bread flour and 100g of plain flour.