A tiny olive focaccia this evening to accompany mom’s dinner.
I mixed bread dough with a little over a cup of flour (2/5 WW chapati atta 3/5 AP) and used 1/3 of it for the foccacia (the rest will become a baby boule in the next few days). Decided to chop up and mix in the olives to distribute the flavor. Topped with brine and olive oil.
The texture this time is really lovely, don’t know if mixing in the olives had anything to do with it, but the brine definitely did.
