Easy Slow Fermented Bread

MAKING FOCCACIA


First bread I baked was focaccia – I added olive oil to the bottom of my cast iron pan, took some dough and flattened it out on top of the cast iron pan, about 1/4 inch deep. Add a bit more olive oil on top and imprint your fingers over the dough, mimicking a cat “tenderizing” the spot you’re going to sleep, haha!


Add what you love on top! I added fresh rosemary, cherry tomatoes, olives and fleur de sol. Preheat oven to 500F, then lower temp to 450F. Check internal temperature after 20 minutes and make sure it’s between 200-206F.

If you’re having trouble browning the top of your focaccia, brush some milk over the top. Remove when it starts to brown.

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