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).
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…?