Sebastian Irigoyen

Focaccia Bread
Rating: Unrated
Sebastian Irigoyen's rating

I am a culinary arts student, more specifically a baking and pastry student, and my eyes scan over a lot of wonderful jump-to recipes daily. That being said, this focaccia recipe is a perfect go-to. The dry herbs need a little increase (I bumped everything to 2 tablespoons) as well as the salt (learn to taste your dry flour before adding wet ingredients to check for accuracy i.e. salt), but otherwise this recipe stands up. I sub'ed the powdered garlic for the real stuff and I tossed in some diced white onion for that boost of flavor. Top it with some grilled onions as opposed to the cheese for some low cal points and you're set to go. This bread is so good, I've made it four times this week. Bravo.