focaccia in the 12" lodge
focaccia in the 12" lodge
Just for your entertainment. This was a partial whole wheat/ white with herbs. Cold fermented inside the pan with lid on (brush lid with some oil so it doesn't stick). I made half pesto, half spicy and it's very far from traditional focaccia, except the dough, really.
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It looks incredible. Which herbs did you use?
Oregano, thyme, basil, rosemary. Finely chopped and mixed in the dough. I try to use fresh when I can. If I can't, which also happens, then I "soak" the herbs in a little well of water before mixing.
Do you mean Focaccia?
Yup, corrected the title. Thanks!
I'd eat that.