Wednesday, May 04, 2005
The easiest, bestest foccacia ever
There is nothing better than a fresh warm bread served straight from the oven. Maija made the "Italian Picnic Bread" and it received a very good response on Flickr, but that bread is more of a meal than a snack. The best bread for snacks is foccacia since it has such a lovely structure and the presence of olive oil makes it so moist and succulent.
So I dug around and found a wonderful website with a recipe for the easiest and bestest foccacia ever. I made it exactly according to the recipe with the exception I used emental cheese which is much stronger than the mozzerella cheese suggested in the recipe. I also baked it in a dish to give it some shape, but apart from that it is a wonderful recipe and it only takes an hour from start to finnish.
This type of bread is best eaten fresh and if possible in the open air. I ripped it into bits and had it with fresh vine tomatoes, pickled gerkins, and black olives. I sat out on the balcony amongst the pots with pelargonia cuttings, and enjoyed the afternoon sun. It was not Tuscany, but it was good enough for me.