BAKING- FOCACCIA topped with Carrots and Grapes
“If thou tastest a crust of bread, thou tastest all the stars and all the heavens.” – Robert Browning
Growing up home made bread was not a norm. Moving to California where there is so much diversity in food and it’s cuisine that my love for food just quadrupled(and more). I was fascinated by a good garlic bread, chiabbata, french baguette and my favorite of all FOCACCIA. With so many bakeries and grocery stores carrying freshly baked bread, they made it’s way to my home quite often than my waistline would have liked. The olive oil crusted bread is famously topped with rosemary and onion, crazy good.
Baking my own bread has really allowed me to appreciate the process. Bread baking to me is very therapeutic, from the kneading, to letting it double in volume, which I always though was fascinating. If that’s not enough to make you smile, you put it into the oven and see and smell the magic. FRESH BAKED BREAD has nothing against anyone, it’s the best.
This focaccia is unbelievably tasty with it’s crust from the olive oil oil and it needs no spread or accompaniments, it stands proud and accomplished alone. My family of food lovers wait near the oven and sometimes can’t even wait for it to cool down. It’s gone even before it appears on my dining table and we still crave for another piece. SO I’m expecting this to make more appearances in my kitchen.
When you got to a different country or place, what food did you enjoy the most??
Adapted from Laura In the Kitchen , you could check her out here.