I am pretty much a carbaholoic. I love all things bread, cake, or cookies. You name it, I’ll eat it. Because of this, I will often bake for the greedy reason, that if I bake it myself, I can make more food for less money that tastes better and is slightly healthier. 
After I had my last baby, a friend brought dinner for our family, with a lovely focaccia bread. Granted, I was nursing, but at the time I could have easily eaten the whole thing myself. 
But if I had only realized how easy and fast it is to make, we’d have been having this crusty goodness every week. You just throw the ingredients together in your mixer (or by hand if you are an arm wimp like me. Seriously, it’s a thing.) plop the dough on an oiled pan, spread it out and let it rise for 15 minutes in a warm place.
Make this soon. Your family and your taste buds will thank you. These two tiny pieces were all that was left after the ravenous hoards left the table at my house. 
easy whole wheat focaccia bread
2 cups warm water
1/2 TBS instant yeast
3 sprigs fresh rosemary leaves, finely chopped 
2 tablespoons granulated sugar
5 cups whole wheat flour
1 tablespoon kosher salt
Olive oil

Add the first five ingredients to your mixer, mix throughly with a dough hook. Turn dough out of the mixing bowl into an oiled jelly roll pan lined with foil. Spread out dough leaving the messy look from your fingerprints. Bush with olive oil, enough to make it a shiny. Then add salt (and sprinkle on the Parmesan cheese, yum!) Cover the dough with a cloth and let it rise.  Mine only took 15 minutes! When risen, bake at 425.  {recipe adapted from: handle the heat}

Eating while it’s still warm is the best! Just remember that HighWireLiving cannot be held responsible for excessive weight gain from eating this bread everyday. 😉
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