For all interested, Darina Allen does a weekly letter on the Ballymaloe Cookery School website (I think it used to be published in one of the Irish newspapers, not sure if it still is) which is seasonal, to Ireland anyway. She is also a great champion of other people in the foodosphere and will write about them too. Here’s a link https://letters.cookingisfun.ie
followed it to the tea and it came out SOO fluffy and good!🌝a new fave! i ran out of parchment paper so the corners got stuck some bit. thank you for sharing!!!
What….. what is the point of the teaspoon of starter I bet it’s delicious I just don’t really understand….. it’s just regular focaccia with a random teaspoon of starter 😭
That looks amazing! I struggle with timing things out when it comes to making sourdough. If I am making that for dinner, how would I go about timing the fermentation. In my head I would mix one day and let it ferment overnight. But that means that I am baking it at 9 am. Does anyone have any tips for how I could make it, so it would be warm for dinner time. Thanks!
For all interested, Darina Allen does a weekly letter on the Ballymaloe Cookery School website (I think it used to be published in one of the Irish newspapers, not sure if it still is) which is seasonal, to Ireland anyway. She is also a great champion of other people in the foodosphere and will write about them too. Here’s a link https://letters.cookingisfun.ie
followed it to the tea and it came out SOO fluffy and good!🌝a new fave! i ran out of parchment paper so the corners got stuck some bit. thank you for sharing!!!
Gorgeous!!
Could you please include standard measurements in your recipes, for the folks back home? Thank you!
I bought a cheap kitchen scale and adding by grams makes it so easy!! You don’t really have to measure anything.
What….. what is the point of the teaspoon of starter I bet it’s delicious I just don’t really understand….. it’s just regular focaccia with a random teaspoon of starter 😭
Não entendi como fazer as dobras, mesmo com a explicação clara.
Love this! Reminds me of the Mortadella Focaccia sandwich recipe I adapted from L.A.-based Roman cuisine restaurant Mother Wolf for easy home cooking!
check it out:
https://thesecretingredient.substack.com/p/recreating-evan-funkes-la-mortazza
It’s so beautiful!
Made this last night!!! Best focaccia recipe I’ve used, sooooo fluffy I’m obsessed
Thank you so much for sharing this recipe! I’ve been wanting to make focaccia for sometime now.
Hi Hannah is it just 1 teaspoon of starter? Excited to make this.
Totally going to give this a crack thank you for sharing sounds like a goodie!
I can’t wait to try this especially with Willa in Australia ❤️
Wow I can’t wait to try this out💛
That looks amazing! I struggle with timing things out when it comes to making sourdough. If I am making that for dinner, how would I go about timing the fermentation. In my head I would mix one day and let it ferment overnight. But that means that I am baking it at 9 am. Does anyone have any tips for how I could make it, so it would be warm for dinner time. Thanks!
It would take 10-ish hrs if you bulk ferment for 6 hrs. It would take 14-ish hrs if you bulk ferment for 10 hrs.
In theory, starting at 6 am means you could bake it at 4pm or wait until 5 or 6 pm to start baking it.
😍😍