Hosting a few friends for a simple al fresco lunch in my garden is one of my favorite summertime treats.  I keep the menu light with fresh ingredients from Corwith’s Farm Stand just up the road in Watermill.  I bake my fan favorite focaccia (recipe below), a caprese salad drizzled with truffle oil, artisanal tea sandwiches, and my favorite new bubbly, Mionetto Prosecco Rose as well as their Organic version. Cheers to summer!

My Rosemary, Tomato, Olive Oil, Parmesan, and Sea Salt Focaccia Recipe

I love following recipes from my talented friend Dorotea Mercuri who has the most FANTASTICO instagram.  She taught me how to make this savory focaccia.

1. Shape your dough into a ball, place in oil coated mixing bowl, and cover with a damp towel. Let the dough rest for 50 minutes, or until it has doubled in size.
2. Shape the dough into a flat rectangle on a baking sheet about 1/2-inch thick.  Cover and let the dough continue to rise for another 20 minutes.
3.  Heat oven to 425. Use your fingers to poke deep dents all the way down to the baking sheet.  Drizzle olive oil evenly all over, add sea salt, and sprinkle fresh chopped rosemary and parmesan flakes.
4. Bake for 20 minutes, or until the focaccia is golden brown and serve immediately.