Focaccia Buns Recipes

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THE BEST FOCACCIA

It's easy to make classic focaccia at home. Our version is airy and slightly chewy, with a delicate golden crust. A drizzle of salt water over the dough during the final rise gives the bread a deeper flavor.

Provided by Food Network Kitchen

Time 3h45m

Yield 8 to 10 servings

Number Of Ingredients 10



The Best Focaccia image

Steps:

  • For the dough: Whisk together the flour, yeast and sugar in the bowl of a stand mixer. Using the dough hook on low speed, stir in the warm water and 2 tablespoons of the olive oil, mixing until the flour is completely moistened. Let stand 5 minutes.
  • Add the salt and knead on medium speed for 5 minutes. (The dough will tighten up, then begin to relax. After 5 minutes it will be very wet and stick to the bottom of the mixer but not the sides.)
  • Rub 2 tablespoons olive oil around the bottom and sides of a large mixing bowl (big enough to hold at least double the volume of the dough). Using a scraper or spatula, transfer the dough to the bowl, flipping once to coat completely with oil. Cover with plastic wrap and let sit until doubled in size, about 2 hours.
  • Pour the remaining 1/4 cup olive oil into the bottom of an 18-by-13-inch rimmed baking sheet. Use your hands to evenly distribute the oil along the bottom and up the sides. Scrape the dough into the baking sheet, flattening it slightly with your hands. Flip the dough once and gently stretch it to fit into an even layer in the baking sheet. (The dough may not stretch to the edges at this point. If it starts to pull back, let rest 10 minutes and re-stretch, making sure to pull from the center as well as the edges to get an even thickness.) Use your fingertips to make dimples over the surface of the focaccia, pressing firmly but not so hard you make holes in the dough.
  • For the brine and finish: Dissolve the kosher salt in 1/3 cup warm water. Drizzle over the surface of the focaccia, letting it pool in the dimples. Cover loosely with plastic wrap that has been lightly sprayed with nonstick cooking spray. Let sit in a warm place for 45 minutes to relax and rise again.
  • Meanwhile, preheat the oven to 450 degrees F.
  • Remove the plastic wrap from the dough and sprinkle with flaky sea salt. Bake, rotating the baking sheet once halfway through, until the focaccia is deep golden brown on the top and bottom, 30 to 35 minutes. Drizzle with the olive oil and let sit for 5 minutes. Use a spatula to remove the focaccia to a wire rack to cool completely.

6 cups all-purpose flour (see Cook's Note)
One 1/4-ounce package active dry yeast (2 1/4 teaspoons)
2 teaspoons sugar
2 1/2 cups warm water (80 to 85 degrees F)
1/2 cup extra-virgin olive oil
2 tablespoons kosher salt
1 1/2 teaspoons kosher salt
Nonstick cooking spray, for the plastic wrap
Flaky sea salt, for sprinkling
3 tablespoons extra-virgin olive oil

FOCACCIA

Provided by Anne Burrell

Categories     side-dish

Time 3h5m

Yield 8 to 10 servings

Number Of Ingredients 6



Focaccia image

Steps:

  • Combine the warm water, yeast and sugar in a small bowl. Put the bowl in a warm, not hot or cool, place until the yeast is bubbling and aromatic, at least 15 minutes.
  • In the bowl of a mixer fitted with a dough hook, combine the flour, 1 tablespoon of kosher salt, 1/2 cup olive oil and the yeast mixture on low speed. Once the dough has come together, continue to knead for 5 to 6 minutes on a medium speed until it becomes smooth and soft. Give it a sprinkle of flour if the dough is really sticky and tacky.
  • Transfer the dough to a clean, lightly floured surface, then knead it by hand 1 or 2 times. Again, give it another sprinkle of flour if the dough is really sticky and tacky.
  • Coat the inside of the mixer bowl lightly with olive oil and return the dough to the bowl. Cover it with plastic wrap and put it in a warm place until the dough has doubled in size, at least 1 hour.
  • Coat a jelly roll pan with the remaining 1/2 cup olive oil. (Chef's Note: This may seem excessive, but focaccia is an oily crusted bread. This is why it is soooooooooo delicious!).
  • Put the dough onto the jelly roll pan and begin pressing it out to fit the size of the pan. Turn the dough over to coat the other side with the olive oil. Continue to stretch the dough to fit the pan. As you are doing so, spread your fingers out and make finger holes all the way through the dough. (Chef's Note: Yes, this is strange. But when the dough rises again it will create the characteristic craggy looking focaccia. If you do not make the actual holes in the dough, the finished product will be very smooth.)
  • Put the dough in the warm place until it has doubled in size, about 1 hour. While the dough is rising a second time, preheat the oven to 425 degrees F.
  • Liberally sprinkle the top of the focaccia with some coarse sea salt and lightly drizzle a little oil on top. Bake the dough until the top of the loaf is golden brown, about 25 to 30 minutes. Remove the focaccia from the oven and let it cool before cutting and serving.
  • Oh baby!

1 3/4 cups warm water
1 package active dry yeast
1 tablespoon sugar
5 cups all-purpose flour, plus additional for kneading
1 tablespoon kosher salt, plus coarse sea salt, for sprinkling
1 cup extra-virgin olive oil, divided

THE EASIEST, BESTEST FOCACCIA BREAD EVER!!

This focaccia bread is sooo easy and tastes wonderful! Tons of herbs and seasonings, and tons of flavor!! Great to make sandwiches with! You can alter the toppings to your liking. I have made this with caramelized onions and sliced tomato on top...Mmmmmm!!!

Provided by Manda

Categories     Breads

Time 1h

Yield 12 serving(s)

Number Of Ingredients 14



The Easiest, Bestest Focaccia Bread Ever!! image

Steps:

  • Mix the yeast and water in a small bowl. Let proof for 10 minutes (until bubbles begin to form).
  • In large bowl, stir together flour, salt, sugar, garlic powder, oregano, thyme, basil, and black pepper.
  • Add the yeast mix and vegetable oil to the dry ingredients and combine.
  • When dough has pulled together, turn out onto lightly floured surface and knead until smooth and elastic.
  • Lightly oil a large bowl, place dough in bowl, and turn to coat with oil.
  • Cover with damp cloth and let rise in warm place 25 minutes.
  • Preheat oven to 425 degrees.
  • Punch dough down, place on greased baking sheet.
  • Pat dough into 1/2-inch thick rectangle (doesn't have to be perfect).
  • Using your knuckle, make indentations in the dough about 1/2-inch apart, then prick dough with fork.
  • Brush top with olive oil, then sprinkle with Parmesan and mozzarella cheese.
  • Bake for 13-15 minutes until golden brown.

2 3/4 cups all-purpose flour
1 teaspoon salt
1 teaspoon white sugar
1 (1/4 ounce) packet active dry yeast
1 teaspoon garlic powder
1 teaspoon oregano
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
1 dash ground black pepper
1 tablespoon vegetable oil
1 cup warm water (105-115 degrees)
2 tablespoons olive oil
2 tablespoons parmesan cheese (grated)
1 1/2 cups mozzarella cheese (shredded)

FOCACCIA SANDWICHES

Slices of this pretty sandwich make any casual get-together more speical. Add or change ingredients to your taste. -Peggy Woodward, Shullsburg, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 2 dozen.

Number Of Ingredients 11



Focaccia Sandwiches image

Steps:

  • In a small bowl, combine mayonnaise and olives; spread over the bottom half of bread. Layer with remaining ingredients; replace bread top. Cut into 24 wedges; secure with toothpicks.

Nutrition Facts : Calories 113 calories, Fat 6g fat (2g saturated fat), Cholesterol 13mg cholesterol, Sodium 405mg sodium, Carbohydrate 9g carbohydrate (1g sugars, Fiber 1g fiber), Protein 5g protein.

1/3 cup mayonnaise
1 can (4-1/4 ounces) chopped ripe olives, drained
1 focaccia bread (about 12 ounces), split
4 romaine leaves
1/4 pound shaved deli ham
1 medium sweet red pepper, thinly sliced into rings
1/4 pound shaved deli turkey
1 large tomato, thinly sliced
1/4 pound thinly sliced hard salami
1 jar (7 ounces) roasted sweet red peppers, drained
4 to 6 slices provolone cheese

FOCACCIA

Make a simple, homemade version of this classic Italian bread. Serve our rosemary focaccia alongside pasta dishes or enjoy with green salads

Provided by Liberty Mendez

Categories     Side dish

Time 45m

Yield Serves 12

Number Of Ingredients 6



Focaccia image

Steps:

  • Tip the flour into a large mixing bowl. Mix the yeast into one side of the flour, and the fine salt into the other side. Then mix everything together, this initial seperation prevents the salt from killing the yeast.
  • Make a well in the middle of the flour and add 2 tbsp oil and 350-400ml lukewarm water, adding it gradually until you have a slightly sticky dough (you may not need all the water). Sprinkle the work surface with flour and tip the dough onto it, scraping around the sides of the bowl. Knead for 5-10 mins until your dough is soft and less sticky. Put the dough into a clean bowl, cover with a tea towel and leave to prove for 1 hr until doubled in size.
  • Oil a rectangle, shallow tin (25 x 35cm). Tip the dough onto the work surface, then stretch it to fill the tin. Cover with a tea towel and leave to prove for another 35-45 mins.
  • Heat the oven to 220C/200C fan/gas 7. Press your fingers into the dough to make dimples. Mix together 1½ tbsp olive oil, 1 tbsp water and the flaky salt and drizzle over the bread. Push sprigs of rosemary into the dimples in the dough.
  • Bake for 20 mins until golden. Whilst the bread is still hot, drizzle over 1-2 tbsp olive oil. Cut into squares and serve warm or cold with extra olive oil, if you like.

Nutrition Facts : Calories 208 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 31 grams carbohydrates, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 1.2 milligram of sodium

500g strong bread flour , plus extra for dusting
7g dried fast action yeast
2 tsp fine sea salt
5 tbsp olive oil , plus extra for the tin and to serve
1 tsp flaky sea salt
¼ small bunch of rosemary , sprigs picked

HERB FOCACCIA ROLLS

Yeast rolls speckled with fresh thyme and rosemary are a breeze to make without kneading and long wait times. Break out the good butter for these adorable rolls. -Linda Schend, Kenosha, Wisconsin

Provided by Taste of Home

Time 35m

Yield 1-1/2 dozen.

Number Of Ingredients 8



Herb Focaccia Rolls image

Steps:

  • Combine flour, yeast, 1 tablespoon thyme, 1 tablespoon rosemary, sugar and 1 teaspoon salt. Add water and 2 tablespoons oil; beat 1 minute (dough will be very sticky). , Divide dough among 18 greased muffin cups. Let rise in a warm place until doubled, about 30 minutes., Preheat oven to 375°. In a small saucepan over medium-low heat, stir together remaining herbs, salt and olive oil just until herbs are fragrant and oil is hot, about 1-1/2 minutes. Remove from heat; cool., Gently spoon cooled herb mixture over each roll. Bake until golden brown, 20-25 minutes.

Nutrition Facts : Calories 120 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 161mg sodium, Carbohydrate 17g carbohydrate (1g sugars, Fiber 1g fiber), Protein 2g protein.

3 cups all-purpose flour
1 package (1/4 ounce) quick-rise yeast
2 tablespoons minced fresh thyme, divided
2 tablespoons minced fresh rosemary, divided
1 tablespoon sugar
1-1/2 teaspoons kosher salt, divided
1-1/2 cups warm water (120° to 130°)
6 tablespoons extra-virgin olive oil, divided

FOCACCIA BUNS

Yes another recipe for focaccia, can make the dough by hand or by your bread machine on dough cycle. These rolls are formed then placed in the refrigerator for 16 to 24 hours, with the refrigeration it gives them a lacy texture and a more chewier crust, so that step is important. When I make them I also so thinly slice yellow and red tomatoes on top before baking along with the spice oil, the tomato dries slightly and makes them oh so yummy. Give them a try today for baking up tomorrows lunch.

Provided by andypandy

Categories     Yeast Breads

Time P2DT25m

Yield 12 serving(s)

Number Of Ingredients 8



Focaccia Buns image

Steps:

  • Pour warm water into a large bowl, sprinkle yeast over top, and let stand until frothy at least ten minutes.
  • Whisk in 2 tablespoons of the olive oil, along with the salt, and 1/2 teaspoon each of the herbs.
  • The remaining oil, and herbs get mixed together in a bowl for the final brushing later after formed, but just before going into the oven.
  • Add in 3 cups of the flour and make a soft dough. Place onto a floured bread board and knead for 10 to 15 minutes, adding just enough flour as needed only.
  • Place in a oiled large bowl, turning to coat, and cover with plastic wrap.
  • Set into a draft free warm area and let double about 2 hours.
  • Grease baking sheet and set aside.
  • After doubled punch down the dough and divide into twelve portions, to make 12 buns. Roll, pinch and form by tucking under.
  • Place onto prepared baking sheet, cover loosely with plastic wrap and place in the refrigerator of up to 24 hours. But not less than 12 hours.
  • When ready to bake remove and place on counter and let come to room temperature, which will take about an hour or so.
  • Preheat your oven to 400 degrees.
  • Mix the remaining oil and herbs if you haven't already done so, and brush tops of each roll.
  • Bake at 400 degrees for 25 minutes until golden or tapping bottoms sound hollow.
  • I also have sliced red or yellow tomatoes or grape tomatoes and placed on top before baking. Also caramelize a thinly sliced onion and you can also place that on top of each and they become crispy while baking also.
  • Hope you enjoy this recipe as much as I do.

Nutrition Facts : Calories 175.6, Fat 4.9, SaturatedFat 0.7, Sodium 389.4, Carbohydrate 28.2, Fiber 1.2, Sugar 0.1, Protein 4.2

1 1/4 cups warm water
1 tablespoon active dry yeast
1/4 cup olive oil (divided)
2 teaspoons salt
1 teaspoon basil (divided)
1 teaspoon thyme (divided)
1 teaspoon rosemary (divided)
3 1/2 cups all-purpose flour (approx.) or 3 1/2 cups bread flour (approx.)

FOCACCIA POCKETS

These handheld stuffed focaccia pockets make great party food or lunches on the go. You can vary the fillings to suit your taste and what you have on hand--for example, swap sliced ham or salami for the pepperoni. Or omit the meat altogether and add roasted peppers, marinated artichoke hearts and/or a scattering of chopped olives. These pockets will keep for several days in the refrigerator too.

Provided by Food Network Kitchen

Time 2h30m

Yield 8 pockets

Number Of Ingredients 12



Focaccia Pockets image

Steps:

  • Stir the yeast and sugar into 1 3/4 cups warm water (about 100 degrees F) in the measuring cup or a small bowl. Let sit until foamy, about 3 minutes.
  • Combine the flour and kosher salt in a stand mixer fitted with the paddle attachment. Add the yeast mixture and 1/4 cup of the olive oil and mix on low speed just until the dough comes together. Switch to the dough hook and knead the dough, adding more flour or water 1 tablespoon at a time if needed, until the dough forms a loose ball that just pulls away from the sides of the bowl. Knead on high speed until the dough is smooth and elastic but still a bit looser than traditional bread dough, about 5 minutes.
  • Coat a large bowl with 2 tablespoons of the olive oil. Add the dough and turn to coat. Cover and let rise in a warm spot until doubled in size, about 1 hour.
  • Coat a rimmed baking sheet with the remaining 2 tablespoons olive oil. Transfer the dough to the middle of the baking sheet. Gently stretch the dough all the way to edges of the baking sheet. If the dough springs back, let it rest for a few minutes and continue stretching. (Don't rush it; this process could take up to 10 to 15 minutes.)
  • Line 2 baking sheets with parchment. Use a pizza wheel to cut the dough lengthwise in half through the center, then make crosswise cuts to get 8 rectangles. Divide the pepperoni among the rectangles, placing it on the lower half of each rectangle and leaving a border around the edges. Dollop the ricotta on top of the pepperoni and spread with the back of a spoon, again leaving a border around the edges. Sprinkle with the mozzarella and pecorino, leaving the border free.
  • Fold the top of each dough rectangle over the filling and press the edges to seal. Use a large spatula to help transfer the pockets to the prepared baking sheets. Flatten each pocket slightly with the palm of your hand. Trim the edges with a pizza wheel, if desired. Cover loosely with plastic wrap and let rise 20 minutes.
  • Preheat the oven to 425 degrees F. Remove the plastic wrap from the pockets and use the tips of your fingers to gently dimple the dough all over. Brush lightly with olive oil and sprinkle with additional pecorino, the rosemary needles and flaky salt. Bake, rotating the baking sheets from top to bottom and front to back halfway through, until the pockets are golden brown on the tops and bottoms, about 20 minutes. Serve warm with marinara sauce.

1 package (2 1/4 teaspoons) active dry yeast
2 teaspoons sugar
4 cups all-purpose flour, plus more if needed (see Cook's Note)
1 tablespoon kosher salt
1/2 cup extra-virgin olive oil, plus more for brushing
3 ounces sliced pepperoni
1 cup fresh ricotta
1 1/2 cups shredded low-moisture mozzarella
1/3 cup grated pecorino, plus more for sprinkling
1 sprig fresh rosemary, needles removed for sprinkling
Flaky sea salt, for sprinkling
Warmed marinara sauce, for serving

FOCACCIA ROLLS

Make and share this Focaccia Rolls recipe from Food.com.

Provided by gailanng

Categories     Yeast Breads

Time 3h25m

Yield 12 rolls

Number Of Ingredients 8



Focaccia Rolls image

Steps:

  • In the bowl of a stand mixer, stir together the water, honey, and yeast.
  • Allow to proof for ten minutes until nice and frothy.
  • Add 2 Tablespoons olive oil, salt, 1 teaspoon Italian seasoning, and 1/2 teaspoon of the rosemary, and mix together.
  • In a small bowl, mix together the remaining olive oil and herbs; set aside.
  • Attach the dough hook and add the flour.
  • Knead on medium for 10-12 minutes, until the dough is smooth and elastic and doesn't stick to your hands.
  • Oil a large bowl and add the dough. Cover with a damp towel or plastic wrap and put in a draft-free area to rise for 1 1/2 - 2 hours, or until the dough doubles in size.
  • Once risen, punch down, and divide into 12 equal size balls.
  • Place on a greased baking sheet, cover with a damp towel, and allow to rise for 30-40 minutes.
  • Preheat oven to 400 degrees.
  • Using the remaining olive oil and herb mix, brush on top of each roll.
  • Bake in the oven for 20-25 minutes, until the tops are golden brown and the rolls sound hollow.

Nutrition Facts : Calories 177.8, Fat 5, SaturatedFat 0.7, Sodium 389.7, Carbohydrate 28.8, Fiber 1.3, Sugar 0.6, Protein 4.2

1 1/4 cups warm water
1 teaspoon honey
1 tablespoon active dry yeast
1/4 cup olive oil, divided
2 teaspoons salt
1 1/2 teaspoons italian seasoning, divided
1 teaspoon dried rosemary, divided
3 1/2 cups flour

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From thekitchn.com


GARLIC AND HERB FOCACCIA BUNS RECIPE BY HEALTHYCOOKING | IFOOD.TV
Garlic and Herb Focaccia Buns. By: Healthycooking. Easy Bacon And Egg Breakfast Focaccia. By: OnePotChefShow. Perfect Hard Boiled Eggs. By: admin. Breakfast Recipe - Healthy Banana And Dark Chocolate Bread. By: C4Bimbos. Low Carb Prairie Bread. By: LowCarb360. Pineapple Cranberry Zucchini Bread. By: RecipeBoxTV ...
From ifood.tv


FOCACCIA BUNS | CANADIAN LIVING
Method. Divide pizza dough into 6 pieces; shape each piece into a bun, pressing and pinching douch on bottom. Press each bun to flatten; cut X on top of each. Brush with extra-virgin olive oil; sprinkle with coarse salt, pepper and dried rosemary. Bake on greased baking sheet in centre of 425°F (220°C) oven until golden, about 20 minutes.
From canadianliving.com


WHAT TO EAT WITH FOCACCIA: 12 YUMMY OPTIONS - SUBSTITUTE COOKING
So, make a radish soup and serve it with focaccia, but also add sweet onions and salty canned capers to the mix. For a salad on the side, bite into cooked veggies. 11. Avocado mint soup. Guacamole goes well with focaccia bread which is why you should make an avocado mint soup.
From substitutecooking.com


ITALIAN FOCACCIA RECIPE - THE TASTE OF KOSHER
To bloom, place the yeast, warm water, and sugar together in the bowl. Stir and wait for it to activate. You know the yeast is activated when foam appears on the surface. This can take up to 10 minutes. Please note that hot water will kill the yeast and cool water won’t activate it. Lukewarm water is …
From thetasteofkosher.com


10 BEST FOCACCIA SANDWICH RECIPES - YUMMLY
bun, pimento cheese, onion, lettuce, tomato, pickle, bologna and 1 more Midwestern Pork Tenderloin Sandwich Pork boneless pork loin, flour, yellow …
From yummly.com


TUSCAN-SPICED CHICKEN ON GARLIC FOCACCIA BUNS
Preheat the oven to 450°F. Heat the BBQ on high, making sure to oil the grill first. Remove the bottom inch of the broccoli stem; peel the stem. Cut the head into long, thin florets, including the stem. On a lined sheet pan, toss with a drizzle of oil, ⅓ of the spices and S&P. Roast, flipping halfway, 14 to …
From makegoodfood.ca


FACTS ABOUT ITALIAN FOCACCIA BREAD - THE SPRUCE EATS
Making Focaccia. Focaccia bread is made using a strong flour, such as bread flour which is high in gluten. The dough is rolled out, placed into the sheet pan and then brushed with a generous amount of olive oil. After the dough proofs for about an hour or two, the baker will use fingertips to press little dimples into the focaccia dough.
From thespruceeats.com


27 FOCACCIA TOPPINGS {EASY & DELICIOUS} - ITALIAN RECIPE BOOK
Use your fingertips to hollow out the typical focaccia dimples and spread some round-cut zucchini on top. Let it leaven for 1 hour in a turned-off oven (but keep the light on) or in a warm place. After that, remove the pan, preheat the oven to 220°C, and then bake the focaccia for 25 minutes.
From italianrecipebook.com


FOCACCIA RECIPES | TASTE OF HOME
Focaccia Baking Breads & Desserts Italian Vegetarian Potluck Tomatoes Bread Machine Christmas Dairy-Free Super Bowl Vegan Diabetic Freezer-Friendly Sauteing Thanksgiving 13x9 Appetizers Broccoli Cheese Cherry Tomatoes Dinner Rolls Easter
From tasteofhome.com


FOCACCIA RECIPE (IT'S INCREDIBLE) | RECIPETIN EATS
Dry active yeast – to make this using dry/active yeast, change recipe steps as follows: Mix warm water, sugar and yeast in a small bowl. Cover and leave in warm place for 10 minutes until surface is completely foamy. Mix Dry ingredients per step 1. Make a …
From recipetineats.com


CHEESE AND BASIL FOCACCIA BUNS BREAD RECIPE (COOK ALONG
This Recipe makes the best tasting hamburger buns you will ever try. A truly fantastic bread recipe, this ones a keeper.This Recipe is available as downloada...
From youtube.com


INDIVIDUAL FOCACCIA ROLLS RECIPE - BBC FOOD
Cover with a tea towel and set aside to prove for 30 minutes. Preheat the oven to 220C/425F/Gas 7. Mix the rosemary, onion and olive oil together in a bowl. With a well floured finger, press ...
From bbc.co.uk


5 BEST SUBSTITUTES FOR FOCACCIA BREAD - MISS VICKIE
4) Ciabatta. The ciabatta bread was first produced in 1982 by Arnaldo Cavallar; like the Focaccia bread, it is traditionally consumed in Italy. Although now it is famous worldwide. Ciabatta bread is an attractive option if you feel like having some bread. It is low in calories, with as little as 52 calories in a medium slice of Ciabatta bread.
From missvickie.com


FOCACCIA BUNS– WHIPPT KITCHEN
5 pack for $5 ~ made fresh here in house. *Provided Frozen
From whipptkitchen.ca


THIS QUILTED FOCACCIA BREAD IS BEAUTIFUL—HERE'S HOW TO DIY
If you’re currently stuck in self-isolation, this baking experiment would be a great way to pass some time. @VineyardBaker used focaccia bread as a base. She didn’t use a waffle iron, though—she achieved that jaw-dropping pattern through, as she put it, “a lattice cutter and a layering method.”. The pattern on the inside of the ...
From tasteofhome.com


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