basil, rosemary, and focaccia

Much to my surprise, my basil plant has sort of come back to life. When I took a little vacation to Cape May in August, the plant got way too much sun and totally dried up. I figured that was it, but I cut off the dead parts (almost all of it) just in case there was some hope for revival. Well, as the weather has cooled down and we had some rainy days, the plant almost magically came back to life. It’s not 100% yet, but I’m getting some nice leaves off it for pasta dishes.

Which reminds me, I never talk about my rosemary plant. It’s really happy, even though I mostly ignore it. I think I got that little bunny figure for free once at a garden store. How cute is he, peeking out from the rosemary?

And that reminds me of the yummy shrimp soup I made. One of the best things about soup is serving it with good bread. I planned ahead and made some dough for focaccia the night before. The bread was pretty casual, free form, with sea salt on top, and of course I used some of that awesome rosemary too. Nothing fancy here — but what a treat. We devoured the bread in one sitting.

44 thoughts on “basil, rosemary, and focaccia

  1. That rosemary foccaccia looks amazing. The perfect marriage of herbs and carbs.Thanks so much for the SF tips! I have added so many of the places to my list of must-eats. The ones that are especially highlighted are the ice cream shop and burma superstar. Can't wait!

  2. steph: well, focaccia is pretty easy to makejoanne: glad i could help. the only downside to those two places is that they get really crowded. both are likely to have a wait to get in… and the ice cream shop line is insane at peak hours.

  3. I can eat soup and bread any day. Love how your focaccia turned out. I like to drizzle my focaccia dough with olive oil before adding the dimples to the dough (right before the last rise). Not sure if you used any. Which recipe did you use for the bread?

  4. anh: thanks… i get lucky sometimes with plantspeachkins: thanks, it was yummystephchows: definitelymorta di fame: ha, me tooeliana: i agreehanaa: yeah, i sometimes do that, but I didn't want it to be too oilygeorge: thanks for visitingjuliana: thanks

  5. The bread looks delicious. Dipped in a little olive oil and it's over the top for me-YUM!Just harvested the last of my basil. I am planning to make batches of pesto to freeze. I find with my rosemary that is always best to ignore it:-)

  6. I have some plants and flowers that have been rejuvenated with this month's rain, too!I was just thinking today that next year I want some potted herbs to flavor focaccia.

  7. helene: definitelyvelva: i don't think i have quite enough basil to make pesto, but maybe it will last another few weeks for using in day-to-day cookingsasha: yeah well, you gotta make do sometimes… claudia: ha, basil does not like snow!abby: oh yeah? it's nice how that happens.

  8. That's great your basil plant has risen from the dead. lol.I'd love to try and make foccacia. Have you tried Liguria Bakery in SF? I think they make the best foccacia bread ever. Quite frankly that's the only thing they make and they always sell out before lunch. It's soooo good and I believe one of the flavors is a basil and rosemary.

  9. pandalicious and food with little thyme: thanks… i was wondering why no one said anything about the bunnymarguerite: cape may is definitely a nice area — a little something for everyonejenn: ha, thanks. i don't think i tried that bakery when i've visited. i love places like that with one specialty.

  10. Your focaccia looks so fresh and YUMMY! I wonder if my basil plant has any chance of making a comeback?? Seeing your herbs makes me want to start all over again and plant a winter indoor garden??

  11. I love the idea of growing your own herbs! I really must get my hands on some … do you have any tips on buying the right seeds? Did u go to a nursery or just Walmart?!

  12. Rosemary is one of my favorite herbs — and not just because it's so low maintenance. Love the foccaccia; bet it was just swell with the soup.How are the leftovers of that shrimp soup? Do they hold up?

  13. rosa: oh come on, you can't be that lazy!pollicino: thanks for visiting… I'll stop by your blog toomuneeba: i admit i buy small plants. growing from seeds is a little difficult for me.lo: i bet leftovers would be good, but we ate it all!janice: me too

  14. Rosemary focaccia is one of my favorites, and yours looks incredible! My first attempt at sourdough starter is brewing at home right now – hoping to make some rye bread with it this weekend.Looking forward to reading more of your blog!

  15. Hi Justin! Thanks for visiting my blog. I am so jealous of your basil and rosemary plants. They look so…healthy (despite you mostly ignoring the rosemary.) I have attempted many times to grow herbs but my tiny nyc apartment is where plants go to die. Seriously, I couldn't even keep a cactus alive.

  16. la pastry chef: well, if i didn't have a little space in the back on the fire escape, i wouldn't be able to grow herbs either.yasmeen: yeah, it's really nice

  17. murasaki: next time i'll call you…pinkstripes: yeah, me too. but it's been so cold here lately, i think my herbs aren't going to last much longerchocolatecup: i made a sort of pizza thing with roasted peppers and goat cheese tonite, but i used storebought bread… that focaccia would have been a million times better

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