Jake really likes pizza, so I'm always looking for ways to keep it from getting boring. One of the (several) really great pizzas we had in Spain was made on something like focaccia bread, and as I've never made focaccia before, I was more than happy to try to replicate it. Sigh. I really do love baking bread... Almost as much as I love bread, which is saying something.
Google found this super easy recipe posted by Elise at Simply Recipes, so once I picked up some rosemary at the grocery store, I was all set. With only eight ingredients, all of which I already had (except rosemary, because my herbs died a violent death while we were on vacation), this was really, truly, very easy.
Proof some yeast, dump in some flour, water, olive oil, salt, herbs, and more flour and let the Kitchen Aid do all the work. Let it rise, spread it out in a pan, let it rise again, push your fingers into it like a kindergartner with Play-doh, let it rise again and bake for 25 minutes. Those are some really technical steps, no? While I didn't really change the ingredients, the steps seemed a little wordy as written (the directions were the hardest part of the process), so I rewrote them below for ease of baking.
This bread was very tasty. As Elise says, it could feed a lot of people, but you might be surprised how much you can eat on your own. I know I was. Once I'd cut it into 6 (fairly) equal portions, I split 4 of them in half lengthwise (sandwich-style) for pizza, cut one into slices for munching and left the 6th as-is for versatility. Three of the 6 portions went into the freezer immediately for safe-keeping. I really couldn't be trusted.
I took one of the split portions, topped each side with some (quick homemade) tomato sauce and a generous sprinkling of mozzarella cheese. Jake wanted turkey pepperoni and less cheese on his. I wouldn't dignify that with a picture (just kidding, I just forgot).
This focaccia would make some great sandwiches (if only Jake liked sandwiches), but whether it's for pizza or just for snacking, I'll definitely be making this bread again.