Baking bread makes the kitchen smell so cozy and homey. I love making bread. It is just so relaxing. Baking this Craig’s focaccia was no diffrent. While it took two days the recipe resulted in a lovely silky dough, enough for three loaves, and a nice chewy flatbread.
Focaccia is always fun to make. This one was different than what I am used to. While most Focaccia is dimpled Craig’s is slashed…
..which means lots of places to catch the olive oil and mixed herbs.
If you want to try Craig’s Focaccia you can visit Sharmini of Wandering Through for the recipe and a lovely picture of her Focaccia.
The recipe is also on page 43 of Baking with Julia
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February 6, 2013 at 2:28 AM
Very nice. I was afraid to do the slashing!
February 6, 2013 at 3:44 AM
Wonderful looking version of the Focaccia with herbs sprinkled on top – I really like the “rustic” look with the bit of flour on top!
Have a greatWednesday!
February 6, 2013 at 7:05 AM
I love baking pread, too! There’s such a nice pace to it. The in between risings and the anticipation of having your OWN bread teaches patience and reward. Kristine Mika (louisawalter)
February 6, 2013 at 10:22 AM
A great looking loaf! The smell of bread baking is always good.
Thanks for baking along this week!
February 6, 2013 at 7:44 PM
Your focaccia looks lovely. The smell of baking bread is wonderful.
February 7, 2013 at 8:32 AM
It looks good, but my favorite is PR’s that we made in BBA and I am always afraid to spend the time on other versions and his is so dang good. Might have to give this one a try, however, as I love experimenting with technique and I would like to see how that slashing bit compares to dimpling. Plus, it might be very very good and I might be happy I discovered the recipe, right?
February 7, 2013 at 1:53 PM
I love the look of your focaccia. There is something about baking and eating one’s own bread, isn’t there?
February 7, 2013 at 6:49 PM
yes, there is. And so much better for you….
February 8, 2013 at 10:35 PM
I think everyone should try baking bread at least once. Nothing like the aroma of freshly baked bread. I dimpled..
February 8, 2013 at 11:43 PM
Your focaccia looks great. I dimpled instead of slashing. It was quite good, but way too time consuming!
February 9, 2013 at 8:43 PM
Totally agree, the house always does smell amazing after baking fresh bread. Love your rustic focaccia with the herbs
February 12, 2013 at 7:31 PM
I agree – I could make bread all day. I just don’t have enough people to eat it all up
Your bread looks great.