Emeril’s Herbed Focaccia

This girl LOVES carbs, and Emeril’s Herbed Focaccia hits the spot.

But really, who DOESN’T love carbs? Unless you’re on one of those Atkins diets, or you’re trying to be “gluten-free,” than yeah, you probably have some resentment issues toward carbs.

Bread, though, bread is worth every single carb calorie you’re willing to spare.

Homemade bread is worth saying “screw you” to your diet and just forgetting everything but the taste it leaves in your mouth, and the happiness you feel after eating it.

At least that’s what I say. I’m sure Emeril would agree.

Using leftover mashed potatoes from Thanksgiving and fresh rosemary on its last leg, the timing for making this bread was just right. I pulled this recipe from Emeril’s Kicked-Up Sandwiches.

Emeril’s recipe is easy but requires 3 hours of rising time, so you may want to make this on a weekend or you day off. Because everybody says, “Ohhhh, I have the day off, let’s make bread!” Am I right?

Well, I do Plus, I’ve never made my own bread before, but after reading Emeril’s recipe, I know I’m in good hands.

And of course, as I’m photographing the bread, Brandy comes up wondering if I’m going to cut her off a piece, too. Spoiled puppies.

Mixing yeast and water, then flour and rosemary, the dough rests for 1 hour. Once it has doubled in size, punch it down and let it rise again for one hour. Roll it out onto a baking sheet, cover, and let rise for one last hour. Brush with olive oil, rosemary and sprinkle with salt. Bake for roughly 15 minutes, then brush with more rosemary and olive oil. Enjoy right out of the oven or let cool to room temperature.

Here you can see how thick it is, and how the ends turned slightly brown, just how I like them.

I made this in the evening and planned on eating it with dijon pork chops the next day. This bread was light and fluffy 12 hours later, as if I made it fresh today.

As if I haven’t said it enough, I highly suggest picking up a copy of Emeril’s Kicked-Up Sandwiches. From breakfast, lunch and hearty sandwich dinners to recipes for breads and desserts, this cookbook will please any lover of sandwiches or even though who need a familiar introduction to cooking. Bon appetite!