Rosemary Focaccia There’s something about focaccia that I can’t quite put my finger on. People who would normally just pass around the breadbasket at the dinner table without partaking, lunge hungrily at pieces of focaccia when included as part of the breadbasket fare. Perhaps it’s the delicious unctuousness of the surface craters filled with fragrant rosemary oil. Or maybe […]
Tag Archive 'focaccia'
- "Bread deals with living things, with giving life, with growth, with the seed, the grain that nurtures. It's not coincidence that we say bread is the staff of life."- Lionel Poilâne, French baker (1945-2002)
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- SteveB: Hi Linda, Changing from Pillsbury AP to T55 flour may not...
- Linda Hartman: I tried making the Boubasa using Pillsbury AP flour with 10....
- Linda Hartman: Hi, I'm writing to you and all the beleaguered bread makers ...
- SteveB: Hi Jim, Having never had the opportunity to bake bread in...
- Jim Myers: Steve, Thank you so much for the information. I am new to ...
- Bill L: My first try at Focaccia. My dough was much more liquid tha...