Close up of the rosemary and garlic focaccia I made today. It’s just regular focaccia, of which there are numerous recipes, with a couple of tablespoons of chopped rosemary and three garlic cloves, well minced, added.
Then I cut a chunk off and made a sammich:
I assembled the sandwich and wanted to warm it up to melt the cheese but I didn’t want the bread to get soggy. I decided to try wrapping it in parchment paper, which might have worked except I left it in too long and the bread was a little too crisp so the filling oozed out. It tasted delicious, though.
I roasted some beets, too, and they were awesome. Peel, cut into chunks, toss with olive oil and coarse salt, and roast at 400 for about an hour, stirring occasionally.