Herb and Cheese Foccacia

I am still having Blooger issues. I still cannot view or comment on Reeni's blog, Cinnamon Spice and Everything Nice and Mary's blog, One Perfect Bite. Hopefully Blogger will have these issues resolved very soon.

My youngest homegirl graduated from 8th grade last night. She's on the right with her older sister. I told her when she was three to stop growing. She didn't listen.

Now she's about one inch taller than me and she's passed up her older sister. I'm thinking that I'll keep her home so she can reach things for me. Congratulations Kaitlin. You are a beautiful and talented young lady and I know you will go far in life.

The best way to drown the sorrows of your children getting taller than you and starting to spread their wings...warm, cheesy bread! Not just any warm and cheesy bread but warm cheesy foccacia infused with lots of herbs.

My first foccacia recipe came from Marjie at Modern Day Ozzie and Harriet and I made it over and over because it's just that good. I've morphed it a little bit and have come up with this.

Add 1 tablespoon of extra virgin olive oil to a large bowl and set aside.

In the bowl of a stand mixer, using the dough hook attachment, mix together on low to combine, 3 cups of all-purpose flour, 1 packet of yeast, 1 teaspoon of salt, 1/2 teaspoon of black pepper, 1 teaspoon of sugar, 1 heaping teaspoon of minced garlic, 1 teaspoon of dried oregano, 1 teaspoon of thyme and 1 teaspoon of dried basil.

Add in 1-1/4 cup of warm milk (110 to 115 degrees F) and 1 tablespoon of extra virgin olive oil.

Continue to mix together and knead or knead by hand until dough is smooth and elastic.

Transfer dough reserved bowl with olive oil. Roll dough in bowl to coat with olive oil. Cover bowl with plastic wrap and allow to rest and rise in a warm place for about 45 minutes.

Punch dough down and place in a greased baking pan. Gently stretch and pat dough into 1/2 inch thick rectangle.

Brush the top of the dough with extra virgin olive oil. Pour 1 teaspoon of dried rosemary into the palm of your hand and slightly break up the rosemary and sprinkle over the top of the dough. Now sprinkler the dough with 2 tablespoons of grated Parmesan cheese and 1-1/2 cups of shredded mozzerella cheese.

Cover with plastic wrap and allow to rest for about 30 minutes. Bake at 450 degrees for 15 minutes, until golden brown.

No matter how much of this foccacia you make, it will never be enough. It will be gone in about 1.876 seconds. It's delish!

P.S. Spell check isn't working either...so please forgive me.