Bread, Pizza & Pretzels 2016 — photo 1 of 32: Another loaf of Italian focaccia bread — baked in a 12-inch cast-iron skillet and topped with extra-virgin olive oil, dried rosemary, and coarsely-ground pink Himalayan salt — made by following two recipes in the cookbook Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza by Ken Forkish. Notice the little well of olive oil which was not absorbed into the dough during baking. For more details about making focaccia, see my article Italian Tomato Soup and My First Homemade Focaccia. January 2016. Camera used: Olympus OM-D E-M5 with Panasonic Lumix 12-35mm f/2.8 zoom lens.
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