similar recipes: focaccia
FOR THE DOUGH: In a small bowl, dissolve the yeast in the water and let stand for 10 minutes.
The variety of toppings used on this rustic flat bread can be endless, but in Italy they’re usually little more than a drizzle of olive oil and a sprinkling of fresh herbs and coarse salt. Here are my two favorite topping combinations, but feel free to experiment. For the most aromatic and tasty focaccia, use the best quality, most flavorful olive oil available, and do try to use fresh herbs.
Have you made this recipe? What'd you think?
Sign in to review this recipe.
0 Recipe Reviews