Focaccia on my mind. When my sourdough book #thehandmadeloaf was first published in 2004 (15 years ago next year, that’s gone fast) I put a focaccia recipe in it that I went to great lengths not to call “focaccia”, because I knew very well since #bakingwithpassion came out in 1999 (20 years ago) with its bubbly focaccia picture we got shade constantly (angry letters in those days, poisoned pens) from people telling me “but that’s not a focaccia, it should be made with a firm dough, maybe some lard or butter in it, possibly mix of milk and water, very soft and fluffy, washed with a mix of olive oil and salt just before baking” and to be fair and traditional they were absolutely right. What we were doing was arguably a modern renegade artisan baker focaccia, obsessed as we were with super aerating our doughmaking. So I called “olive oil flatbread” until the anniversary edition of #thehandmadeloaf came out this year when it was decided that the world had moved on and we should ‘fess up and rename it “focaccia”. So here it is, a #focacciaintegrale, with spelt and white flours, sourdough, and olive oil…and onward we go. #magiclanternraw
