1 Review of Focaccia

From: Heather Sullivan

On Apr 14, 2005

I made a half batch of this and used bread flour, part-vegetable oil because I ran out of olive oil and all chopped fresh rosemary. The dough was so full of bubbles that I just shaped it and didn't really give it a second rising which didn't affect the texture at all. I also shaped it on a floured wooden board then baked it on a preheated pizza stone. I used maldon sea salt as it has a lovely soft, crumbly and flaky texture.