This is one of my favourite bread recipes ever. It’s actually really quite simple to make – although a stand mixer really does make a difference, as the dough is very wet and hard to knead by hand.
Good quality olive oil is key here – the flavour will really shine here, so don’t be shy – you won’t eat this every day. Equally, good salt is so important. I have no affiliation with brands, but Maldon is the salt I use. The flavour is gorgeous and the crunchy buy neurontin online uk texture is, I think, unparalleled.
This bread is so popular served accompanying a selection of Mediterranean salads, with soups, as a side to a light casserole, or as a nibble with drinks. Leftover focaccia can be halved and toasted to make a delicious panino.
The sense of satisfaction gained once you take a freshly baked loaf of focaccia from the oven is unparalleled. This is a great, straightforward recipe for new bakers and experienced cooks alike.