I’ve been neglecting the blog this week because of a horrible cold, and haven’t felt like cooking anything too adventurous. Hopefully this week will be better, and I’ve started as I mean to go on with a rosemary and sea salt foccacia. The recipe starts out in the same way as the other bread recipe that I have followed, and uses most of the same ingredients, except for the addition of sea salt and rosemary. However, it manages to have a wholly different consistency after the kneading, and different texture after it’s baked. We devoured half of it still warm dipped in olive oil as a tasty snack.
The recipe is from Lorraine Pascale’s excellent BBC 2 program ‘Baking Made Easy’, and can be found here.
Culinary Know How: 2ND YEAR
Budget: UNDER £5
Kitchen Requirements: LARGE MIXING BOWL, BAKING TRAY.