{"id":374,"date":"2017-01-09T09:00:35","date_gmt":"2017-01-09T16:00:35","guid":{"rendered":"http:\/\/villasentieri.com\/?post_type=recipe&p=374"},"modified":"2026-09-02T10:59:22","modified_gmt":"2026-09-02T17:59:22","slug":"focaccia-salvia-recipe","status":"publish","type":"post","link":"https:\/\/villasentieri.com\/index.php\/2017\/01\/09\/focaccia-salvia-recipe\/","title":{"rendered":"Focaccia con Salvia (Focaccia with Sage)"},"content":{"rendered":"

January 9, 2017<\/span><\/p>\n

I really enjoy baking.\u00a0 There was a time when my Sunday morning routine included mixing up a batch of bread dough, then reading the New York Times and sipping coffee with our two Italian Greyhounds cuddled up next to me while the dough rose.\u00a0 The bread would be ready for our main meal, which frequently was around 1 PM on Sunday but often got moved to the evening depending on what was happening that day.<\/p>\n

I lost that routine somewhere along the way when work got too busy.\u00a0 I still make bread frequently but I\u2019ve lost the rhythm of baking every Sunday morning.<\/p>\n

When I was growing up, my Aunt Margie baked bread rolls every week. \u00a0I\u2019m not sure why, but I think it was on Thursdays. I remember little balls of rising dough, in neat rows, resting on top of the same cabinet, covered by the same cloth, every week. \u00a0As a child, I marveled at how they all were exactly the same size. It seemed impossible.<\/p>\n

Those rolls were a staple of my childhood.\u00a0 Lunch often consisted of hot Calabrese salami sandwiched inside one of those rolls.\u00a0 Sometimes it was peanut butter and jelly. \u00a0Other times it was peanut butter and banana, a combination my Italian-born mother-in-law still doesn\u2019t understand!<\/p>\n

I still eat sandwiches of Calabrese salami for lunch on a regular basis. Some habits don\u2019t die.\u00a0 The sandwiches are often on my home-made bread baked in a loaf pan or on a split open chunk of focaccia, but unfortunately, not on Aunt Margie\u2019s bread rolls.<\/p>\n

Aunt Margie died a few years back.\u00a0\u00a0Even though she had stopped baking rolls every week long before that, periodically she would ship me a box filled with her home-made bread rolls.\u00a0 Some I put in the fridge, others went into the freezer.\u00a0 A quick zap in the microwave, a few slices of salami, and I was re-living a favorite childhood memory.<\/p>\n

Memories are funny, though. We never know what experiences will become favorite memories. We just have to take them as they come. Maybe the best we can do is to create experiences that will become favorite memories for others. We just never know what they\u2019ll be.

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Focaccia con Salvia (Focaccia with Sage)<\/h2>\n
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This is a sticky dough. Because of that, it is much easier to mix it using a mixer with a bread hook rather than doing it by hand. On a busy day, when I still want homemade focaccia with dinner, I allow my bread machine to make the dough. When the machine indicates the dough is ready, I just shape it and proceed as described below. I do a lot of baking so I buy dry yeast in one-pound packages rather than in those little envelopes. It doesn\u2019t take many of those envelopes to equal the cost of a full pound of yeast so, even if you throw away a portion of the large package on the expiration date, you will probably have saved money. And who knows, all that yeast sitting in the fridge might just prompt you to bake more, which isn\u2019t a bad thing after all.<\/div>\n
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Prep Time <\/span>25 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time <\/span>20 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Total Time <\/span>2 hours<\/span><\/span> hrs<\/span> 45 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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Servings: <\/span>1<\/span> loaf<\/span><\/span><\/div><\/div><\/div>\n <\/div>\n<\/div>\n
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Ingredients
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