Provolone Oregano Focaccia topped with Kalamata olives, chopped walnuts, and Parmesan and Asiago cheeses with a fresh mozzarella salad
A week ago, I invited a good friend to a bread bake which my cousin’s wife was hosting. While my friend wasn’t able to make it that night, she suggested that we make an attempt at focaccia, which we did last night. This is a slightly modified version of a recipe from King Arthur Flour. Feel free to substitute your own toppings to make it your own – it’s hard to go wrong with focaccia! The dough requires a lot of time to rise (1 hour and 55 minutes at room temperature), so hopefully you’re as fortunate as I am and have someone who’s willing to bake this with you! Enjoy! Continue reading …
