Normally it's a 48-96 hour focaccia but we meal planned on yesterday and I wanted to make this to go with our pasta, so shorter cold ferment.
Topped with Maldon salt, dried rosemary, and 'bread seasoning' from a local Italian market.
90% hydration and baked in my Lloyd's 8"x10"
by jonny_D_N
1 Comment
It looks so good! What recipe did you use ?