Lovely, no?
There is nothing quite like the focaccia from Monterosso. Drenched in olive oil and light and chewy at the same time, it's one of those things that you have to eat on location to fully understand it's perfection.
That being said, I've been trying to bake it myself. I think I've found my favorite recipe and am getting quite good at it. Last night I made olive and rosemary focaccia to go with the mackerel. It was pretty damn good. I do think that the secret is the excessive amount of olive oil. More! More than that! More than you think possible because it's never quite enough.
Perhaps I'll have to go back to try it again before I get it completely perfect.
1 comment:
You're right there is nothing like it, especially just before a forced march to the next town where they have the most amazing lemon gelato.
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