get your yummy back

One benefit of wintering in California is the herb garden that just won’t quit. My sister and her husband have fresh parsley, tarragon, rosemary, marjoram, and thyme at the ready. In January. It’s incredible. 

This week, I made a really tasty Rosemary Foccacia, which is an Italian flat bread, using rosemary straight from the garden. Granted, making focaccia takes a little time. However, most of that time can be spent doing other things while waiting between a series of rather simple steps. If you’ve never made a yeast bread, this is a great place to start.

The rosemary, olive oil, and sea salt combination is heavenly. Fresh from the oven, I cut individual slices and topped them with tomatoes and basil simply dressed with balsamic vinegar, olive oil, salt, and pepper. It was almost like a bread salad, which was the perfect accompaniment to our soup for dinner. Mmm, mmm, good!