Focaccia is a beautiful flat-style of Italian bread with regional variants. It burst onto the bread scene in the 1980s eventually becoming infamous for unremarkable versions, then forgotten, as bread eaters switched their allegiances to Turkish pide bread. This recipe is utterly delicious, lightly textured, with a full flavour redolent of olive oil and meltingly sweet roasted garlic that won't be forgotten.
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is a way to be assured that your dough is sufficiently proved. Gently press a finger into the dough, if the indent remains it's ready to shape.
If not, repeat the test in 15 minutes.
its characteristic look.