As you all know, I love to make bread when I’m not writing and I love to try new flavour combinations.
Focaccia is one of those classic loaves, great for soaking up tomato sauce in a pasta dish or with cheese and a little Balsamic Vinegar as a snack. Here’s a twist on the traditional version.
First get everything for a basic Focaccia dough,
20g Coarse Semolina,
50g Olive Oil,
10g each of Instant Yeast and Salt.
To this I added 120g grated Carrot and 1 heaped tsp of ground Coriander (Cilantro)
Then proved for an hour,
I divided the dough into two pieces and stretched it into two Focaccia in oiled trays.
They had 20 minutes in the oven at 220°C.
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