Next to slashing bread, one of the first things I got very good at was making focaccia.
It is a very wet light dough which means it is easier and more delicate to handle.
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| Individual focaccia rolls sitting on olive oil. Each weighs about 100g. |
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They have about a 10min rest and then is flattened out.
Fresh rosemary and rock salt is sprinkled on top. |
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We make trays and trays of this on Thursdays and Fridays.
The record was about 10 trays.
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| We also make huge trays of focaccia that gets cut up into 8 big book size slices. | | | | | | | | |
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| After. |
