kitchen adventures: olive and rosemary focaccia

Being in the funk I've been for a couple of days, I figured the best way to cure my bad mood was to bake. The kitchen is my safe haven, the only place where I feel like I'm completely in control of everything, where I feel like I own the place. I don't feel like that anywhere else, not even photographing, which is somewhat funny. But in the kitchen is where my favorite part of life happens — the eating and the making and the sharing and the kisses at breakfast and the coffee and the love. So I feel good there. It's where I feel the best.

I used a recipe from a Portuguese website and added the olives, and the result was wonderful. Despite being a little short, the taste was wonderful. The recipe is here, if you'd like to see it and attempt to translate it.

I bought the ugliest possible kitchen scale in the world, but it was the only one they had and I was pretty desperate, since the one I had before decided to vanish. Still. Now I kind of like it!

[more behind the cut]

The recipe asks for fresh rosemary, but I didn't have any. I decided to use the dry leaves I had and I don't regret the decision one bit. I have the feeling it's a lot more inconspicuous than the fresh, and the flavor is still there. 

What do you think? Have you ever made this? Got any advice? Talk to me in the comments!