Blue Bike Bakery

4/2 Focaccia

For 2. Focaccia has it's roots in italy and starts as a fairly wet and soft dough with a good amount of olive oil. we add herbs de provence, crushed red pepper flakes, cracked black pepper and sea salt to pump up what could be a fairly bland finished product. We also like to use a large amounts of fresh rosemary when we have it – look for that in a few weeks! Did i mention olive oil? Yes besides olive oil in the dough the baking pan is coated liberally with that same Spanish or Greek extra virgin olive oil. okay so maybe drenched is a better description, but you get the picture

Ciabatta

The notoriously wet, ultra high hydration, unmanageable dough fighting the baker all the way into the oven. But oh is it worth the fight. Great open crumb (lots of holes) sturdy and chewy – great for sandwiches and try it sliced across the bias, toasted (on the grill even!) and topped with your favorite veggies, cheese, whatevers for a very tasty and hip tartine