Busy Bea Baking…

WARNING!!!!! Gratuitous pictures of half-eaten cookie. These gingerbread gems were made with guest appearances from date molasses, Noel Nog (nog-flavoured soy milk) and galangal (a spice used in Thai cooking).

The First Bite Photo by Kimberley (c)2014
The First Bite
Photo by Kimberley (c)2014
Vegan Gingerbread Photo by Kimberley (c)2014
Vegan Gingerbread
Photo by Kimberley (c)2014

 

 

 

 

 

 

 

 

Herb, sun-dried tomato and garlic focaccia Photo by Kimberley (c)2014
Herb, sun-dried tomato and garlic focaccia
Photo by Kimberley (c)2014
On closer inspection Photo by Kimberley (c)2014
On closer inspection
Photo by Kimberley (c)2014
Ready for dipping Photo by Kimberley (c)2014
Ready for dipping
Photo by Kimberley (c)2014

 

I adapted the recipe from my Rustic bread class to make this Italian bread classic.

Flours used: a pre-ferment of hard flour, all-purpose organic unbleached white flour and red fife flour.

The usual suspects also included were yeast, salt, sugar-in this case malt syrup.

Olive oil, garlic, rosemary, crushed Maldon sea salt, sage, thyme and sun-dried tomatoes rounded out the ingredients and flavours. And the best way, in my opinion, to eat focaccia? Dip it into a mix of balsamic vinegar and olive oil.

Next time I’ll top the focaccia with some black olives.
And your favourite focaccia topping is…?

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