In my attempt to use the rosemary I bought a couple weeks ago, I decided to bake focaccia bread. After years of cooking experience, I actually have never baked any kinds of bread. Thus, baking is completely new to me. After reading the recipe over and over, I was enthusiastic and confident about baking the perfect focaccia.

Little did I know, the degree of precision needed in baking is crucial, especially working with yeast; it is the main ingredient that raises the dough and gives a soft texture inside a focaccia bread. Active dry yeast needs to be “activated” with sugar and warm water, 115~120 F; the water temperature has to be absolutely perfect. As an inexperienced baker, I only estimated the temperature. As you might have guessed (”active” dry yeast), too high of the temperature can kill the yeast, and too low of the temperature won’t activate the yeast to raise the dough. Either way, my yeast was not activated correctly and my focaccia bread turned out dry and hard inside.

Better luck next time, Guinea Pig.

Temperature used to activate the yeast is absolutely crucial!

Aromatic rosemary.

Don’t let it fool you, it was as tough and dry as it could be - not good.

Like pizza, it needs some toppings.

Toppings: grated Parmesan, chopped rosemary, coarse salt, and high quality extra virgin olive oil.

Just look, don’t eat. I promise to guinea-pig the recipe again, until perfection.

Still made a pork belly(two slices, everything in moderation, remember?) sandwich out of the foccaccia bread; it still had a crusty top, which is what the outside texture should be.

Any baking tips for the Sweaty Guinea Pig?