Sunday 12 February 2012: Who burnt the bread?
I did. But even so I thought I'd blip it as it is particularly delicious.
I adapted a Claudia Roden recipe for focaccia which uses equal quantities of white wine, olive oil and water in the yeast mix which is added to the dry ingredients. I'd never used wine in bread dough before and it makes for an extremely elastic dough, lovely to knead.
My other ingredients are linseed, olives, thyme, rosemary, wild oregano, sea salt... and the taste is just... well, you have to try it... such a shame I wandered off and forgot all about it once it was in the oven.
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