January 16, 2011 - 8:35am
Sourdough Foccaccia
There was no KA flour in the house, so I used supermarket ap for this. Along with a fair amount of olive oil, the result was a finer, softer crumb than I am accustomed to. Nevertheless, topped with salt, oil, parmigiano, marjoram and thyme, it made a delicious accompaniment for cheese.
I am partial to the round freeform shape for my foccaccia.