Parsley, Sage, ROSEMARY and Thyme

Inspired by an upcoming event on Is My Blog Burning, I decided to start featuring some of my favourite herbs and spices in a mini-series called Cooking with Simon and Garfunkel. Ok, not really. But good song, though. I went through an S and G phase when I was about 15. Not sure why.

Anyway, back to the herbs.

My all-thyme (couldn’t resist, sorry) favourite herb is rosemary, hands down. I love the woodsy aroma and earthy undertones rosemary emanates. And I love Italian cooking, which favours rosemary in many dishes. It’s a win-win situation.

So, for our first episode, we would like to present:

Rosemary and Sun-Dried Tomato Foccacia

First ingredient:

A Kitchen Aid.

If you don’t have one, get one. If you can’t get one, ask for donations. You need one. Everyone with a kitchen should have a Kitchen Aid. Or a friend that buys them a Kitchen Aid because they did not realize how empty and meaningless their life was until they owned a Kitchen Aid.


Ok, so you affix to your Kitchen Aid the dough hook, and place the following in the bowl:

  • 3 cups unbleached all purpose flour
  • 1 teaspoon kosher salt
  • 1 teaspoon white sugar
  • 1 Tablespoon active dry yeast
  • 3 cloves pressed garlic
  • 1 heaping Tablespoon fresh rosemary (or two or three)
  • 3 Tablespoons diced sun-dried tomatoes, packed in oil. (if you only have dried, soak in hot water for about 10 minutes and that should bring them to proper consistency)
  • 1/4 cup diced red onion
  • freshly ground black pepper

Mix on the lowest setting for a few seconds to blend the ingredients. Then add:

  • 1 cup warm water
  • 2 Tablespoons olive oil

Mix until dough is smooth and elastic, about 1-2 minutes. You may need to add more water or flour.

When dough is done mixing, lightly oil the bowl and turn dough to coat all sides, cover with a damp towel, and place in a warm place to rise for about 20 minutes.

Preheat oven to 450 degrees Farenheit.

Prepare a baking stone (or cookie sheet) with cornmeal.

When dough has risen, punch down and roll or pat into a rectangle about 1/2 inch thick onto the prepared pan. Using the handle of a knife or wooden spoon, make several indentations and drizzle olive oil over the top. You may also add freshly grated Parmesan.

Bake in preheated over for 15-20 minutes, until golden.

Break apart and devour. Er, share with your dinner guests.


3 thoughts on “Parsley, Sage, ROSEMARY and Thyme

  1. that looks beautiful!!!

    I’m not a huge fan of rosemary, myself (I love the smell but it’s a litte too flower-y for my taste buds) but I’m thinking basil. Lots and lots of basil.

    *mouth waters*

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