Focaccia

From Good to the Grain: Baking with Whole-Grain Flours

Cookbook

Author(s): Kim Boyce, Quentin Bacon, Nancy Silverton, Amy Scattergood

Page 174

Cuisine: Italian

Course: Breads

Reviews

1 reviews, average rating 3.0 / 5

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Barbara

15 years ago

★ ★ ★ ★ ★ 3/5

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I made this recipe with sun-dried tomatoes and found it good but too salty (perhaps the type of salt). I split the dough, and baked the second batch a day or 2 later, but I found the first batch was better.

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