Focaccia

Page 112

Cuisine: Italian | Course Type: Breads

(1 review)

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Recipe Reviews

This makes a plain focaccia. I am used to softer dough with more oil and with toppings on it. I used only 2 Tbs. of dried rosemary, because it looked like a lot, but the rosemary flavor did not overwhelm. I threw all of the ingredients in my bread machine, so I added 1 Tbs. of olive oil as I would not be adding oil (to a bowl). It came out beautifully light golden brown which translated into tough bread. The next time I would take it out when it looks underdone for softer bread as the recipe recommends.

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