Tuesday, May 14, 2013

Focaccia, Part Deux

I found another great recipe for a focaccia, the result was perfect and everyone loved it! It was so soft inside and it leavened so well, I must say that the whole recipe process was interesting. My favorite part is flattening the elastic dough on the pan and imprint my fingers on it! I used an aluminum pan because I liked the elegand scalloped edges it would have imprinted on the focaccia.

The original blog post called for onions and cherry tomatoes but I instead used green olives and rosemary, my favorite focaccia toppings. The top gained a nice golden color and the inside was perfectly fluffy and airy.

I will definitively save this recipe for whenever I am craving for a soft focaccia. If you are looking for a traditional Italian focaccia recipe, this is it!

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