Bread, Pizza & Pretzels 2016 — photo 15 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 deep holes created by little puddles of olive oil 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.
For further details about the story behind this photo, see the related article A Gourmet Wedge Salad With Homemade Focaccia.
<< PrevNext >>Contact SheetDescriptionAlbumsBlogJourneyAboutHomeSearchRSS
Feedback
Rating:(optional — will appear in the comments section below)      reset stars
Your Name:(required — will appear in the comments section below)

Your E-mail Address:(optional — just in case I would like to reply to your comment — will NOT be made public)

Your Web Site:(optional — if entered, a link will appear in the comments section below)
http://
Your Comments:(no HTML, no profanity — will be screened before posting)

Simple Math:(required — demonstrate that you're a human, and not an automated spambot)
What is 1 + 10 ?   
Viewer Comments
There are no viewer comments for this photo. Why don't you be the first to write one?
<< PrevNext >>Contact SheetDescriptionAlbumsBlogJourneyAboutHomeSearchRSS