We tend to use rather less than more salt in our breads. It is just not necessary because the bread is allowed to develop so much taste that too much salt would just spoil it. But there are exceptions, pizza for example benefits from a salty crust and so does this tomato and basil focaccia… [Read More...]
focaccia
Tomatoes go wild for Focaccia
When I saw these wild or ‘primal’ tomatoes at the organic store I just couldn’t resist making another focaccia. The tomatoes look colorful and appealing but luckily they taste great too. Click here for the best focaccia recipe I posted a while ago! [Read More...]
The Best Focaccia with fresh herbs
At the moment the whole of Europe is baking under a hot sun. But still I turn on the oven because I can’t help baking, even at temperatures of 30 degrees C and more. Hot weather triggers images of Mediterranean food: colors of red, purple, orange and green. Lavender, tomatoes, olive oil, rosemary and thyme….I […] [Read More...]
