In Italy, rosemary focaccia was an early-morning bakery snack, warm and ready to eat.

Rosemary Focaccia hardly needs an introduction. It’s well known. A flat bread baked in olive oil, it’s moist and keeps very well. When we rented houses in Italy, school kids would line up early in the morning at the local bakery to buy  squares of onion, tomato or salted Rosemary Focaccia to eat on the way to school. It also was used for sandwiches. My favorite fillings include ham and pecorino drizzled with white truffle oil, or filled with mozzarella and tomato. But my favorite guilty pleasure is to make a focaccia sandwich filled with paper thin slices of the Italian peppered bologna called mortadella.… Continue Reading

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