Wednesday, July 01, 2009


Still enjoying the bread making. This time I made a focaccia to go with dinner. I followed this technique, but changed up the toppings.

For the adult one I used sun dried tomatoes, slivered garlic, oregano, sea salt and olive oil.

For the kid one I used peperoni, slivered garlic, pesto and then sprinkled it with mozzarella when it came out of the oven.

Both were yummy and we have left overs for lunch tomorrow.


Keri said...

These look so good. I have the artisan bread book on my counter, but I can't bring myself to start because I won't turn the oven on in this heat.

Jenn said...

Keri, you could do bread on the grill to avoid turning on the oven. I'm just not grill literate.