Garlic Basil Foccacia

 Toasty brown and deliciously crisp.
Not Jewel's foccacia.

"What are you doing today?"
"Oh, I was thinking of making this foccia."
"Yes. Yes, you were."

A good friend of mine was in town recently and we had this sleepy conversation in the early afternoon hours when I was sprawled (and dressed, go me) in bed and he was freshly awoken. I was musing theoretical about ways to spend my day off and we ended up going to get coffee at a nearby coffee shop I'd not been to, but accurately guessed to be the right place to take him, and spent about a zillion hours at Reckless Records (where I found some cheap VHS tapes we needed, he found some albums he needed, and all in all good times were had) and then braved the rains to get home again. Where I tackled this recipe.

Everyone loved it. Most especially, it seemed, the boys. I was pleased because I'm always proud of a positive yeast-bread experience and this one, even with the corners I ended up cutting (just ten minutes! but they were likely meaningful.) was delicious. I even used some of it to make a grilled sammich and that's pretty much the height of living.

My recipe was taken (and based) from the blog So Tasty, So Yummy - it was splendid! Follow that link for the recipe.

The changes I made were to use canola oil instead of olive (we had more. but it was fine.) and instead of rosemary, I used a generous sprinkling of basil. I also used a Portuguese Salt Cream instead of table salt. It's pretty much like sea salt, it's pretty much outstanding.

I also, although this matters less, did not use a mixer - just the good ol' spoon and hand kneading trick.

I hope you love this bread as much as we did! (the whole thing did not last the evening!)

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