With some spare potatoes from home-made potato dumplings, cherry tomatoes from my mom's garden and some sourdough, I whipped up a Focaccia Barese. It's a supple dough, usually made from semola rimacinata, potatoes and olive oil. In my minor adaption, I used kamut. With a couple hours of proof, I then baked it in my cast iron pan.
Ian Lowe repost#
Ian Lowe is a transplanted Texan and bread baker living in Tasmania. I first found him on the baking site, The Fresh...
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