Friday, April 16, 2010

Potato Foccacia Pugliese

I adapted the recipe for this wonderful Italian bread from BBC Good Food Magazine.

I used red potatoes and sliced them thinly with a mandoline and instead of Rosemary, I used my pot of Spearmint plant that was overgrowing in my little flower pot!

The taste was great, chewy and coarse textured bread with a crisp topping of layers of potatoes. The spearmint didn't withstand the heat and baking but added a great color and touch to the bread. A very easy to make bread and will definitely substitute with other ingredients!


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