Focaccia from Artisan Bread Class

Project Description

Share a little about the ingredients and techniques used to create this dish/item. This is focaccia made from the recipe in Chef Peter Reinhart's Artisan Bread class. This is rustic bread where the dough is made a day ahead using the stretch and fold technique and then rested overnight in the refrigerator to develop the flavors before baking.

Q&A with Pam Gram

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