This rosemary and sea salt focaccia…
Has a crisp, chewy, salty exterior with a soft, bubbly crumb…what’s not to love?? I give it a long slow ferment overnight and top it with Maldon sea salt and fresh rosemary – this focaccia is beautiful on its own, great dipped in olive oil and vinegar and would make an incredible sandwich, sliced horizontally and filled with creamy mozzarella, tomato and basil…
Sold as a 20cm square loaf.
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