Easy Focaccia

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One of my best friends from college and his wonderful significant other visited me this past weekend, and we made a feast. A summer feast. All things meant to be eaten cold, which worked well in 90-degree heat. Orechiette with beef and arugula tossed in fresh balsamic vinaigrette (thanks Giada), salada chilena, and berries and fresh vanilla bean whipped cream.

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And also, of course, something baked. Specifically, this ridiculously easy, totally delicious focaccia. We plucked fresh herbs from my apartment building’s urn garden, bright parsley and fragrant basil.

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Sprinkled liberally with tangy, lasting grey sea salt and a hint of black pepper, we baked the softly puffy dough till it was golden and crisp and ready to serve (and snack on, while pasta was cooking).

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I am generally fearful of things that require yeast (yes, even pretzel buns), but this focaccia doesn’t even make me break a sweat, and it only takes a short afternoon to fix up. Couldn’t be easier–or more impressive.

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