I love it when Mediterranean restaurants serve bread with an olive oil dip as an appetizer. I make it at home all the time.
Focaccia bread dough is always easy to assemble and can be made with different herbs and different toppings. I am making mine with whole wheat and on a heated stone. The result is just as fluffiest as it would have been if I raised it the traditional way in a deep tray.
This is a great and easy bread to bake on the weekend and have it ready for busy weekdays. You can also bake a few of them a day ahead of the Thanksgiving holiday and have them ready in advance for the family’s dinner or as an appetizer with the dip.
Recipe is posted under the videos tab on the channel page. HAPPY HOLIDAYS!!!❤️@myearthkitchen
