Tuesday, January 16, 2007

More focaccia from the Bread Baker's Apprentice

I made more focaccia over the weekend from the Bread Baker's Apprentice

I used the Pain a l'Ancienne technique again, but this time with a few changes. Instead of baking the bread in a half sheet pan, I used a 9 x 13 pan to get a thicker bread for sandwiches. I also added 2 tablespoons of chopped fresh rosemary to the dough.


2 comments:

开花的树 said...

看着真的很香,但是感觉我还是对中餐的兴趣更大一点,西餐的味道太单纯了,或者说就那些花样。

chanit said...

Yummy !