What's crunchy on the outside, chewy on the inside, and yummy any time? Focaccia Bread, of course! It's also really easy to make and a great starting point for baking yeast breads. You can find lots of great recipes in blogland. I used a recipe from Gourmet magazine to bake the bread below. It's not my favorite focaccia recipe, but it's very good and perfect if you're in a hurry (by in a hurry I mean you want a short prep time - it will still require 2+ hours to rise). Check out the recipe on Epicurious.
Epicurious readers are pretty savvy so heed their warnings about this recipe. I'll add my suggestions to theirs . . . I only use 4 cups flour to start and then add about 1/4 more and I bake at 500 for about 10 minutes and then finish at 450 and the result is a perfect crusty outside!
And while you're cutting rosemary for this recipe, snip extra to brighten up your kitchen. It smells great and with a little window vase it won't take up precious counter space. I love it because our kitchen windows overlook a wooded area that is mostly brown this time of year - the rosemary is a cheery pop of green!