This Rosemary foccacia was delicious.
I mixed all the dry ingredients together.
I almost broke our mixer making bread dough once so making bread for me is strictly a hand-mixed affair.
I love these wet doughs.
So, since I was not using the mixer I could not get the consistency recommended by the recipe. I have learned a trick however (from "Artisan Bread Baking" by Maggie Glazer I think) to periodically pull/fold the wet dough until its gluten is worked.
I ended up giving this a five hour rise (while I made the hamentashen).
It poured like Rose said but because I made a double batch and had to divide it, I lost some of the air pockets.
I like a lot of Rosemary on my bread and a lot of hot pepper on my pasta.
The second bread. I skipped the salt since I figured there was enough for me in the dough.