Focaccia Bread1 1/2 cups warm water1/2 Tbsp active dry yeast1 Tbsp molasses1/2 cup olive oil3 Tbsp dried rosemary(ground fine)1 1/2 pounds bread flour1/2 Tbsp salt1/4 cup Kalamata olives- diced1/2 cup sun-dried tomatoes DirectionsAdd warm (98-103 degree) water to your mixing bowl. Add yeast and molasses. Let rest until yeast has begun to bubble. Add olive oil and mix. Add rosemary, bread flour, salt. Mix with dough hook on low speed for about 4 minutes until dough pulls away from the sides. If after 4 minutes its still not pulling away, add a bit more water to make it come together. Place a piece of plastic wrap over your bowl and let dough rise for about an hour or until it has doubled in size. Spray a 18x 13" half sheet pan and set aside. Lightly flour your surface and using a rolling pin, begin to roll out dough. Try to keep it as rectangular as you can.Dough will be very springy and may shrink a little after each pass of your rolling pin. Try to get dough to be about 18 x 13". To transfer dough from the counter to the pan, pick up dough in the center and let the weight of the dough continue to stretch the dough out. Lay in pan and using your hand stretch the corners until it fits in the pan. Wrap in plastic wrap and let rise for about an hour or until doubled in size. Once doubled in size, pour about 2 Tbsp of olive oil over the top of the dough and use your fingers to create small divots for the oil to rest in across the whole top of the dough.Sprinkle with sun-dried and olives. Bake at 350 for 20 minutes or until golden brown. Bone MarrowBone marrow is one of those hot trends that most people think they could never try as it sounds too weird or too hard to make. It is actually so easy to make you will be astounded. The rich flavor of bone marrow is sure to wow your guests at your next party. IngredientsMarrow bones (whole or crosscut as desired) and Kosher SaltDirectionsPreheat your oven to 450 F. A overhead direct heat option (a roast orbroil setting on your oven) is preferred.Add a nice sprinkle of kosher salt to the marrow bones. Roast for 15-20minutes until nicely browned and the marrow is rendering but onlybarely spilling from the bones.If desired, add the optional glaze about halfway through roasting.Ingredients for Glaze3 Tbsp butter1 1/2 Tbsp shallots1 Tbsp garlic1 Tbsp capers1/2 c red wineFresh ground black pepper to tasteDirections for GlazePrepare the glaze in advance of roasting the bones (this can be donewhile the oven preheats).Melt the butter in a sauté pan. As the butter just starts to brown, add theshallots, garlic and capers. Cook until nicely caramelized. Remove fromthe heat. Move the butter to a separate bowl. Return pan to the heat,deglaze the pan with the wine. Once the browned bits are incorporatedand the wine starts to reduce, remove from heat, and add the liquid tothe butter.Spoon the glaze over the marrow bones about halfway through the roast.Add the black pepper over the top of the glaze.Notes:The marrow is very rich. It doesn’t need much other than salt. The glazeis entirely optional. In fact, when time allows, it can be fun to taste bothpreparations in tandem. Don’t discard the leftovers just yet! The leftover marrow (from both thebones and the roasting pan), can be collected and whipped into a wonderful butter for future use. The spent bones can be simmered with yournext beef stock, bordelaise, or other sauce for added richness and depth.And one of my personal favorites - after you’ve enjoyed the marrow, whilethe bones are still warm, use an emptied bone as a luge for a dram of fine whiskey or scotch.