This bread from Italy was carved for a selection site at our bakery and shooted on the chefs’ table. Networks the starter, makes it all the planet confirming.
A little water, flour, salt, sour cream and olive oil. The ingredients that make FOCACCIA are very simple. But if this bread of the hearth (his name comes Focus on: Latin foys more than ever recipe, it is not only for the economy of its means. The internal, soft and fragrant peel from outside, soft and fragrant sieve, Focaccia has a small addition to emotional food. He calls the molten side of the shaking of the scents of the tackers and the nature of the uncompromising gastronomy eating with his fingers. In short, he embodies the generosity and tenderness of making Italian mamas.
Go on a trip
“It’s not bread, it’s not a cake, neither brierin nor dish, but at the same time. The former journalist was converted to the aur thon, he made it one of his Mediterranean bakery divisions, the baked pearl with the influence of Levant and bucket coffee troria. And add, “you can eat the nature, use the bread to move, save it with olive oil, decorate sandwiches with one components, then give it to all the games. Breakfast, just with salt and olive oil, like Genoa, as an Aperifice as an antipasti, as an antipasti accompanied by meals or snacks.
This is all its relevance. On the side of production. Patience is in order because his crumpling is a good high cannot be abrupt. As for high quality olive oil, it will surprise. The rest is a matter of imagination. Authentic and liberal (if its dough may not deviate from the scope of art, he had to wait until 2018 so that Larus had a place in his pages.
Mediterranean bakery. Boulangerielbm.com:
Source: Le Figaro
