Celebrate Spring with Thin and Crispy Spring Focaccia with Lemon, Fennel Seeds and Thyme. I’m the hostess for the Bread Baking Babes this month and my challenge to the Babes and to you, if you choose to participate, is to show me your festive Spring Focaccia. I got the inspiration for this bread from an article in The Local Palate, a magazine that I recently
Pain à l’Ancienne Sprouted Spelt Focaccia
This Pain à l’Ancienne Sprouted Spelt Focaccia is a delicious flatbread that utilizes the delayed fermentation method to develop the dough. Pain à l’Ancienne Focaccia is the bread of the month for the Artisan Bread Bakers FB Group. It is made from high-hydration dough and can be cold fermented in the refrigerator for up to four days. What makes the chilled water method so unique?
Sourdough KAMUT Focaccia
Focaccia is a flatbread that’s always in fashion as far as I’m concerned. Whether it’s served as an appetizer or as a compliment to the main dish, or as the main dish, it’s such a fun bread to make and it utilizes the simplest of ingredients. I’ve made several different types of focaccias over the years, but the most memorable ones were made using the