My daughter-in-law Angela has pretty well mastered sourdough bread making. (Or so I’ve heard.) I keep hearing how good it is, but I haven’t even gotten a sample yet, so I have a starter going and I’ll be giving it a whirl shortly. But while sourdough bread is still a questionable adventure, what I do have nailed down is making foccacia.
Now, my Noni made a similar version she called figasa, which were little log shaped pieces of dough fried in olive oil and sprinkled with salt. They were more fantastic than you can imagine, and I haven’t been able to make them nearly as good as she could. But since I can make awesome foccacia, which is the more commonly known Italian bread, I’ll pass it along. Just in case Angela gets tired of making sourdough and wants to go Italian.
