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The bread we have found in Italy certainly goes hard quickly! Partly the weather and partially the absence of additives in the bread. You quickly realise why there are so many Italian recipes that include the use of “stale bread”!!
Well here is ours ……….
Focaccia rinascere (Focaccia Reborn!!).
Toasted focaccia with olive oilFocaccia rinascere
Ingredients
Directions
Although I don’t do a great deal, I do like bread cooked in the Big Green Egg – and bread cooking in the Large BGE is a real pleasure (more of that in future posts). I had always been told that bread cooking in the […]
Porcini are really fabulous and I still find it very exciting to walk into a little shop here in Tuscany and see a basket of newly picked Porcini. This is something I am yet to see in the UK – but although
Bread should never be wasted, so yes, what a good idea! How about adding something else whilst it’s warming up? Cheese, olives, garlic??
Glad you like it – yes so easy to waste food unnecessarily. One thing we are going to try is rosemary oil – just warm some crushed rosemary in a little olive oil – and when ready pour over the bread, and then salt