|Perfect texture & flavor|
My fellow blogger, Chris, raves about Artisan Bread in Five Minutes a Day. As I’ve watched her post Challah, Baguettes, and Cranberry Pecan Artisan Bread – to name a few – I’ve gone from skeptical to interested to inspired. I purchased this book and settled on Focaccia to start with.
|Focaccia with sauteed red onion and Rosemary from our garden ready for the oven|
It was easy and delicious! I did use King Arthur Flour’s Perfect Pizza flour. One thing I learned from making this recipe was to saute the onions before placing then on top of the bread to keep them from burning in the hot oven. This method worked so well that I’m going to use it for pizza, too.
Although this bread is best fresh from the oven, we used the leftover Focaccia for sandwiches the next day and it retained its flavor and texture really well. I’m already looking forward to baking more from this book! Thanks, Chris!