It's been over a decade and I can still smell the bread baking in the panificio's as I walked to school each morning in Florence, Italy. That same bread was later sent over to my favorite panini shop, where in the afternoon I stopped in for lunch and ordered a caprese panini. Delicious ingredients held in place by an envelope of fresh bread and toasted to perfection, it was my favorite on-the-go meal. Rosemary and Sea Salt Focaccia was the first thing I made for my friends and family when I returned to the States. This was long before I purchased a standing mixer so it was kneaded by hand. Getting a sense for what good dough feels like was invaluable, not to mention a great upper body workout - no wonder all those Italian nonna's look like they could put a hurtin' on you in the kitchen.