Kristin Hoffman (author of Baker Bettie’s Better Baking Book) teaches us how to make focaccia bread with yeast or sourdough starter.
Focaccia is one of the most highly requested recipes from my readers!
When I do workshops in the Chicago area (I am missing these so much right now!) I always make a huge batch of this for my students to snack on before and during class and, it always gets rave reviews!
The best part? It is so effortless to make. And I use the same process whether I am using dry yeast or my sourdough starter!
I typically add fresh rosemary to the top of the dough before baking, but you can add any fresh herbs, spices, or toppings you like! Or leave it bare!
Classic Baking Techniques and Recipes for Building Baking Confidence
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