Photos

Yesterday a kind colleague lent me his spare digital SLR (it's alright for some!) so I could play with it and see if I was really interested in purchasing one myself. The upshot of this is that I was able to take some photos of the Focaccia I baked last night, and these are the subject of this post.

After having mixed the appropriate ingredients and allowed them to rise for an hour or so, I transferred them to their tins for proving:

Then, after a half an hour's rest in the fridge, I poked them all over with floured fingers to make a dimpled surface:

Drizzling olive oil on them prior to baking improves the quality of the crust and, as the oil soaks into the holes, adds to the flavour of the crumb too:

20 minutes in the oven at 200C produces a deliciously soft loaf with a loose crumb permeated by olive oil: