Roasted Garlic Butter Focaccia
There is something so magical and comforting about eating good bread that it’s no wonder our Pasta Poetry focaccia is fast becoming a favourite of so many. Our house- made potato focaccia takes two days to perfect. The dough is triple proved and infused with a generous slathering of roasted garlic butter.
Historically, the word “focaccia” refers to the traditional Roman cooking method of baking over coals. Some historians believe this recipe actually goes back even further to Ancient Greece. One thing’s for sure, this humble bread has come a long way. Our version is best enjoyed mopping up delicious sauce, and always in the best of company.
- Preheat the oven to 180°C
- Place the focaccia, in foil, in the centre of the oven
- Roast for 20 minutes
- pen foil and expose the top of the garlic bread
- Cook for a further 10 to 15 minutes, depending on your preference for a crunchy top
- Buon appetito!
‘00’ flour, water, nicola potato, vegetable oil, salt, yeast
butter (80%), garlic (16%), parsley, salt
Hints and Tips
Store at 5°C or below. Consume within two days of delivery or freeze.
The Pasta Poetry kitchen is a multi-use kitchen, and while the utmost care is taken, we cannot guarantee zero traces of allergens.