RecipeMuncher

I’ve been sopping up my bread in extra virgin olive oil like nobody’s business. There is nothing I’d rather snack on late at night than slightly toasted bread, sprinkled with crunchy sea salt, doused in extra virgin olive oil.  After a few days of eating plain bread or the multi grain bread from Yazdani, I decided I’d make something fragrant, and something slightly experimental. I leafed through my current favourite bread book and stopped at focaccia. I thought I’d play a bit with t (...)