A fairly simple bread... That I enjoy making because of the boundless things that can be done to it. I love to make it and use it for sandwiches. Last night's Focaccia I topped with olive oil, garlic, rosemary, kalamata olives, sun-dried tomatoes, and feta cheese. (All from the farmers market)
Right out of the mixer:
One hour fermenting:
1.5 Hours fermenting:
The famous "punch" to deflate (lol - no clue why i like this part):
Laid out on the cookie sheet:
Toppings added:
Cooked @ 425 for about 30 minutes:
First Cut:
Served up with olive oil and aged pomegranate balsamic:
Right out of the mixer:
One hour fermenting:
1.5 Hours fermenting:
The famous "punch" to deflate (lol - no clue why i like this part):
Laid out on the cookie sheet:
Toppings added:
Cooked @ 425 for about 30 minutes:
First Cut:
Served up with olive oil and aged pomegranate balsamic: