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.
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