It was my VERY FIRST time making focaccia and as for a very first time I think I gave it a good go. I divided the dough in half and made one big, square focaccia and few small round ones (which disappeared in little mouths of my two little angels, perfect size for their little hands
Focaccia is perfect bread for any occasion. This tender focaccia is topped with black & green olives, seasoned with thyme and drizzled generously with extra virgin olive oil
Focaccia is a brilliant bread for fledgling bread makers to have a go at. The best thing about it is the variety - you can make your bread unique to you
For a plain focaccia pour over around 2 tbsp extra virgin oil and sprinkle with coarse sea salt & bake for around 20 mins until golden & cooked through
This is an Italian classic bread, it goes great with homemade Ragu and all sort of pasta dishes. It takes a while before you can eat it but oh boy will it be worth it
Recipe for focaccia. One of my new years resolution this year was to make more bread. I succeeded in the month of January with this wholemeal foccacia bread and hope to bake a quick and easy loaf from one of Lorraine Pascale's book
Rosemary & Red Onion & Gorgonzola & Pinenut Focaccia. The Rosemary & Red Onion Focaccia has been a firm favourite with us for years, it's fabulous with any pasta dish
Sun-dried tomato and rosemary focaccia from Florence with love. Focaccia is an Italian flat bread, typically served with rosemary or thyme and lots of sea salt which I was more than happy to try and copy at home
You can top your focaccia with anything you like, from a simple scattering of sea salt, a few spikes of rosemary or a handful of sundried tomatoes and olives
I’ve made focaccia before in my slow cooker, but this time made it the conventional way. In the past I’ve also made a focaccia with a sweet topping, which was also delicious and rather like a fruit pizza
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