I remember when Foccacia first came to the masses in Australia. And by the masses, I mean me and other non Italians who had never tasted this delicious, slightly oily but delicious bread before. I remember some confusion as to how to pronounce it. My friend called it “Fok-ar-CHI-ya”. And no-one laughed because no-one else knew how to pronounce it.
One of the best kinds of breads you can eat is an Olive bread. It just cannot be beat for taste with the salty black olives giving the bread the perfect occasional flavour punch. This is great for sandwiches with the olives digging in deep into the dough and when sliced in half horizontally it gives two slices of olive dotted bread. It’s also wonderful with soups or to soak up a great sauce. The recipe is an adaption of Nigella’s Garlic and Parsley Hearthbreads. As a relatively new but enthusiastic baker, I cannot go past How to be a Domestic Goddess for a reliable bread recipe.
Follow me
on Twitter
RSS
