Alex has wanted to have mussels for quite some time - we got some frozen that are such a cinch to whip up, and they're actually rather good - but I kept telling him no. I couldn't get myself to be in the mood for them when he wanted them, so I just kept telling him we needed a good, crusty bread to go along with them. Every time I went to the store, then, he'd immediately ask if I purchased crusty bread. Of course, I never think of it when I'm out.. so I told him I'd make a nice focaccia. Then, of course, came the relentless questioning of when I would be making this focaccia. I finally got around to it yesterday.
Devo Olive Oil was kind enough to send me some of their
Hojiblanca-Intenso Extra Virgin Olive Oil, and it seemed like such a perfect fit for this bread. Being a lovely, robust Spanish olive oil, I figured I ought to spice the focaccia with some traditional spices used in Spanish cuisine.
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