THURSDAY SPECIAL: Oregano & Sea Salt Focaccia

This is my Oregano & Sea Salt Focaccia, made using Italian 00 flour from Shipton Mill and generously drizzled with olive oil. A beautifully light and airy bread with a very open crumb, focaccia is superb on it's own! Alternatively it's also very nice when cut into slices or generous chunks and then dipped into balsamic vinegar, hummus or dips! You could even try slicing horizontally, spreading with hummus and then filling it with roast veg (tomatoes, peppers, courgettes, onion all work wonderfully!) This is a whole focaccia, approximately 800g.

Best eaten on day of purchase (but also enjoyable on the following day due to the long fermentation!) This bread freezes very well. Simply cut into slices, wrap well in cling film or seal in a freezer bag and freeze on day of purchase. Allow to defrost IN the bag or cling film for approx 1 1/2 - 2hours (depending on your slice size) at room temperature or until completely defrosted & enjoy!

Ingredients: Wheat flour (fortified with calcium carbonate,  nicotinamide, iron, thiamine), filtered water, olive oil, oregano, sea salt, yeast

Semolina may be used to dust trays/tins, and small traces of vegetable/rapeseed oil used to line trays/tins.

Contains gluten and wheat.