Recipe by The View From the Great Island
Visit websiteIt’s always the same at this time of year, I race to make sure I’ve made all my summer favorites as the month of August marches on. The farmer’s market is at its absolute height right now, and the colorful heirloom tomatoes are finally here. They were a little late this season and I was starting to worry. My favorites are the teeny tiny ones, I use them for salads, salsas, and this focaccia bread. I love my focaccia recipe, I’ve been making it for years and it always comes out perfectly. It takes a little over an hour to make from start to finish, and I can customize it for the season or the occasion. This is the high summer version. The little tomatoes burst open when you bite into it and their sweet juice, along with the rosemary, the Parmesan, and the salty bread is a real treat. The soft sticky dough needs only 40 minutes to rise, and then you pat it out into a rough rectangle on a baking sheet. You dip your fingers in olive oil and poke it all over so there are luscious little pools of oil that flavor the bread. Then on …
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