Rosemary foccacia

I reeeeaaally don't know if I'm cut out for making bread ... the waiting is terrible! I managed a 2+1 hour rise rise for this, but overnight? I don't think I could stand it. Kristen, in a brilliant stroke of empty-refrigerator-as-mother-of-invention, put together some excellent (and photogenic) edamame hummus for sandwiches this afternoon.

All and all the bread was fun and turned out decent enough, but I'm sure it'll take a few more tries before I make something I'm really happy with. The recipe I used was basically a pizza dough recipe with a little bit more oil (I also tried subbing 1/2 cup of flour for cornmeal, but I wouldn't recommend that). The dough was certainly wetter than french bread, but I have a feeling it's supposed to be even wetter (and that feeling's name is Peter Reinhardt)

I won't post a recipe, but I did want to put up a couple pictures, mostly so the blog doesn't think I forgot about it.