Hey there, Friday's focaccia class was one of my favorites in a while, if you missed it, here's what came out of it. We pushed the usual dough to 80% hydration, wet hands, a few light folds, light kneading, and finished it with halved cherry tomatoes and flaky sea salt. Full recipe, the class video, and the why-behind-every-step breakdown are up on the blog now. The Focaccia Recipe Andris |
