Two (Now there are three) Dipping Oils for Ciabatta or Focaccia
My sister and I took an Italian bread baking class earlier this month at Zingerman’s Bakery where we made ciabatta and focaccia. Needless to say the bread was delicious. As we froze some of it (we had a total of 8 loaves of bread, 2 poolish and dough to make 4 more loaves) we recently thawed some … Continue reading