Italian bread - FOCACCIA

Italian bread - FOCACCIA - an idea for a recipe came from a friend but of course (!) with some modification. It has a thin, crunchy brown crust, large, open holes. The bread is slightly chewy, moister, and flavorful. And, as always, made with no yeast! You can call it "dinner bread" - warm your oven up to 400F and place a loaf for 10 min - and you will have "just baked" bread for your family that VERRRY good for any dish that required some dip...
And even getting better: you can have this FOCACCIA made from Organic unbleached whole wheat or white flour on any baking day. Is it sound totally GOOD?!

NET WT 30oz (800g)

Ingredients:organic unbleached wheat flour (stone ground), water, sea salt
Contains: wheat

To store the loaf:

1. Wait until the bread has cooled down, slice the loaf and place it in a plastic bag, closed very tight.
2. Keep bread at room temperature for up to 3 days.

To Re-heat (Whole loaf only):

Pre-heat oven to 400F. Place Focaccia loaf in the hot oven for 10 minutes.

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