By Luke Chavez
The Times 

Herbed Focaccia

My Recipes|Luke Chavez


Luke Chavez

Herbed focaccia

Before moving to Waitsburg, bread baking was an elusive skill I always shied away from. Despite my deep love for all the shapes and styles of bread, the idea of making my own always seemed like an impossible feat. Perhaps inspired by the rolling wheat fields that surround us, I have since learned a lot while discovering the magic that can be made with a few ingredients, patience, and a hot oven. This tender and crusty focaccia was one of the first successful bakes, filling our home with an inviting, herbaceous scent, well worth the two-day effort.


5 cups unbleached bread flour (hi...

For access to this article please sign in or subscribe.


Reader Comments(0)


Powered by ROAR Online Publication Software from Lions Light Corporation
© Copyright 2024