Notes about Recipes in this book

• Rosemary mustard focaccia

  • eliza on November 13, 2022

    Very good. I ran out of mustard (used 1 T instead of 3),and used 1 cup of spelt flour so had to add a bit more water to compensate. I reduced the salt to 1.5 tsp and used fresh rosemary from the garden. Baked 425 fan 20 min then removed pan for 2 additional minutes.

• Mediterranean roasted vegetable focaccia

  • eliza on September 23, 2023

    I added some fresh rosemary to the dough and also used some sifted red fife flour for the white. I changed up the vegetables (and not for the better, sadly, as I think the peppers would have been better). I did enjoy the roasted tomatoes and garlic on this bread, but next time would go with peppers as the recipe states. This doesn’t keep well at room temperature, but I froze the leftovers and they reheated beautifully. If I make again, would probably reduce the size a little and have it a bit thicker.

• Stuffed rosemary focaccia

  • eliza on November 09, 2022

    Made the dough only for the focaccia with greens on the following page. Used about 1/3 red fife flour (Flourist). It needed extra flour to come together. Made a lovely dough that was very easy to work with.

• Focaccia with greens

  • eliza on November 09, 2022

    I made a hybrid of this recipe with the stuffed rosemary focaccia and it made an absolutely delicious stuffed bread. I halved everything to make one 7” bread in a springform pan. I used the rosemary focaccia dough…started with 1/2 cup red fife flour and 1 cup all purpose. This dough needed extra flour to come together. I made the filling with greens from the garden with olives, garlic, and golden raisins, and threw in a few roasted cherry tomatoes for sharpness. Baked as directed for the dough recipe (20 min at 450 fan) then 3 minutes out of the tin. This bread would be great for company. An excellent bread that I will definitely make again.