I stumbled across a wonderful blog via Rhonda Jean’s Down to Earth blog.. its called A Year in Bread, and its written by three people who are passionate about bread, and all things breadly connected.. they take a type of bread, then all three of them come up with a different recipe for it. There are some wonderful recipes there which i’ve been trying out. I tried calzone on saturday, as an alternative to our usual pizza night, which was semi-successful – the bread part was good but we agreed that the filling as suggested was rather too dry and would’ve been better with a tomato sauce inside as well. So i’m going to try a variation on that next week (when i’ll post photos and a recipe for my take on it).

Tonight i tried the Focaccia, Quick Rosemary Focaccia. I raided one of my neighbours garden for rosemary plants – with her permission, i hasten to add!! – took some proper rosemary cuttings in the process (and gave some to her for her mum!) and used the rest in this. Its a lovely bread, not a true focaccia in that it doesn’t have the big holes in the crumb, as the recipe says, its more of a cakey crumb to it (as you can see in the photo below). But for all that it tastes absolutely gorgeous, although i did use a little too much salt. While i love the site and their recipes (which make you hungry just reading it) they aren’t too clear in some of their recipes, so its very much feeling your way along – and, being American in origin, they tend to use cups and degrees Fahrenheit, all of which need translating into something i can work with. But its certainly fun, and i’ll be making this recipe again, minus some of the salt on the top, and perhaps by ringing the changes with other toppings.. There’s a lovely looking recipe for a Grape Harvest Focaccia – Focaccia with red seedless grapes pushed into the holes on the top of the bread, and i’m itching to try that (and to try it with black olives in a garlicky flavoured Focaccia.. that would be totally totally yum), as well as trying a proper focaccia recipe.

The good thing about bread is that it is relatively cheap – the most expensive thing about this recipe was the olive oil, i used a cheap one and it probably cost around 50p for the two loaves, so it didn’t break the bank too much, and it means its something i can experiment with without driving us into debt. We had this with spaghetti bolognaise, and there’s enough leftover for another meal from it tomorrow night – not bad going, really, for a loaf that probably cost around 30p to make (not including fuel costs). Definetly be doing it again..