Dipalicious

I’m back into foccacia. I have made it for a few different occasions and each time it goes down a treat. Two different varieties, one plain and one with garlic and rosemary infused oil (topped with some fresh rosemary so we can identify the two). Then cut into strips and served with a bowl of good olive oil and seperate bowl of balsamic vinegar to dip into. Mmmmm, delish! This is a winner with guests and always impresses, especially when it’s fresh from the oven.

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