Simple. Delicious. #focaccia
Recipe in my ebook
Happy #focacciafriday everyone!
This simple beauty was topped with olive oil, rosemary, and a little granulated garlic.
It was baked using my new covered parbake method I’ve been chatting about. Cover for 10-15 minutes then bake uncovered 15-20 minutes until golden. The bottom browns better and the top doesn’t get as dark.
This one was made with my 172 year old #sourdoughstarter Nonna.
The recipe is great if you’re too busy to do any prep during the day. Mix it up at night, a few folds later it’s in the pan, it rests out on the counter overnight, and you bake it in the morning. It’s no knead, no fuss, just utterly delicious!
But don’t take my word for it! If you’re a #makethefocaccia fan, Let em know in the comments below 👏
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