Rosemary garlic foccacia from Rebar: Modern Food Cookbook (page 39) by Audrey Alsterberg and Wanda Urbanowicz

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Woodsy wild mushroom soup; Tuscan white bean soup; Spinach cannelloni

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for topping variations.

  • averythingcooks on July 03, 2017

    This made a nice slab of flatbread that smelled great in the oven BUT by the time the loaf was fully baked, the minced garlic on top tasted burnt (aka bitter). We are actually picking it off as we eat it. I will make this focaccia again without the garlic (or perhaps try sprinkling it on halfway through the bake time).

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