I used instant yeast which eliminates the first yeast/water step — just put all of the ingredients in (excep 1/4 c. Olive oil) and proceed with the recipe. I added my finely chopped rosemary here because we love the flavor in the bread and baked in a cast iron skillet (11″ I think) which gives it a really nice crust.
The leftovers kept better than the recipe I was using — still fresh the next day. Thanks for the scaled down recipe.
source https://www.dessertfortwo.com/small-batch-focaccia/#comment-27174434192451529
0 Komentar