I've decided that I'm tired of May. It should end now, kthx. I'm working at my Dad's office, which is kindof Fun kindof Not. I miss summercamp!
Enough of that....

I was talking to my friend Cami and she mentioned to me that she was going to make rosemary and roasted garlic focaccia. Now, I want to make it! Mine probably won't turn out delicioso, but I bet it'll make my haus smell yummygreat. The photo above is of Cami last summer. We used to be sailing counselors together, which was fun until I got banned. OH WELL
Anyways, here's the recipe for the focaccia. I stole it from some girl's foodblog:
2 teaspoons rapid-rising dry yeast
1 cup warm water
2 tablespoons sugar
3 1/2 to 4 cups flour
1 tablespoon coarse salt
1/4 cup olive oil
Cornmeal, for dusting
Roasted garlic cloves, from 1 head roasted garlic
Toppings:
Dried or fresh rosemary
Coarse or kosher salt
In the bowl of a standing mixer fitted with a dough hook, combine the yeast with warm water and sugar. Stir gently to dissolve. Let stand 3 minutes until foam appears. Turn mixer on low and slowly add the flour to the bowl. Dissolve salt in 2 tablespoons of water and add it to the mixture. Pour in 1/4 cup olive oil. When the dough starts to come together, increase the speed to medium. Add roasted garlic cloves (after squeezing or scooping the cloves out of their skin). Stop the machine period
ically to scrape the dough off the hook. Mix until the dough is smooth and elastic, about 10 minutes, adding flour as necessary.
Turn the dough out onto a work surface and fold over itself a few times. Form the dough into a round and place in an oiled bowl, turn to coat the entire ball with oil so it doesn't form a skin. Cover with plastic wrap or damp towel and let rise over a gas pilot light on the stovetop or other warm place until
doubled in size, about 45 minutes.
Coat a sheet pan with a little olive oil and corn meal. Once the dough is doubled and domed, turn it out onto the counter. Roll and stretch the dough out to an oval shape about 1/2-inch thick. Lay the flattened dough on the pan and cover with plastic wrap. Let rest for 15 minutes.
Meanwhile, preheat the oven to 400F. Uncover the dough and dimple with your fingertips. Brush the surface with more olive oil and then sprinkle rosema
ry and coarse salt on top. Bake on the bottom rack of oven for 15 to 20 minutes.
yumyum Thanks Cami! thanks Kaitsplate!