Sunday July 12, 2020

Bake 2017: Focaccia with Donegal Rapeseed fennel oil and Jordan’s peat-smoked salt

9th April, 2017

This is a go-to recipe that I revisit quite often. I love how you can play around with the flavours, but one steady favourite that I always return to is the flavoured Donegal Rapeseed flavoured oil range. My preferred ones are garlic, fennel and curry.


750g strong bread flour

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