A few years ago, I shared a Rosemary Focaccia Bread Recipe from Betty Crocker’s Best Bread Machine Cookbook: The Goodness of Homemade Bread the Easy Way. It’s easy, quick, and wonderfully delicious. We eat it plain, especially if my husband is around after it’s done baking. Or we save it for sandwiches or butter it as a nice accessory to a spaghetti dinner. You can adapt this recipe in many ways. I’ve used coconut oil instead of olive oil, or melted butter too. I like to sprinkle it with shredded cheese (as pictured below) or exchange the rosemary for other herbs. I’ve also used a little wheat bread instead of all white bread flour. It doesn’t work quite as well but it’s edible still. It’s very versatile and makes for a great side to bring to family or social gatherings. But you might have to make a few batches as it gets eaten up very quickly!
1 Focaccia, 8 servings