I didn't have much time to bake this weekend, so I decided to fit in a simple focaccia bake to go along side a Spaghetti Pomodoro I was planning to make for dinner.
I used some recently dried home grown rosemary, freshly cracked pepper and coarse sea salt for the topping. I also used a very nice California brand olive oil that I brought back from our recent trip to Arizona. The flavours came through nicely but the crumb was very Wonderbread 'white bread-ish' for my liking. I like my Focaccia with a bit of stronger structure within the crumb. Considering I made this with very little effort and time, I can't complain for a simple and fresh-out-of-the-oven accompaniment to the pasta.