This is the last of Chef Audrey's bread recipes and I'm very satisfied that I have attempted all. Though in the class she had tomato confit as the topping, I changed it to suit the boys. Before I could even snap a photograph, those with the cheese toppings were gone!
Chef Audrey's recipe doesn't utilize any sponge dough but it also turned out soft. I realized that this recipe makes a good pizza base too.
Focaccia has a distinct feature: the punctures on the bread. I can't help but associate them with dimples on our faces. Granny told me when I was a child that those who has dimples on their faces grow up to be good-looking people. Well, if this is true, then Focaccias must be a beautiful since it has so many dimples.
