PIZZA LESSON: FOCACCIA

My submission to @foodfutureinstitute

"Woah...that focaccia took a long time but the result was worth the effort. I'm actually quite surprised to see how it turned out since the only flour I had was the pastry flour meant for pancakes and muffins, haha!

However, my body is suffering from eating all this white flour. Am having digestive issues today... Still sheltering at home so can't give these goodies to anyone else...

Thank for the pizza lessons patrick! More vids please :)"

🌟INSTRUCTOR FEEDBACK🌟
"Another beautiful creation Yin! Well done! This looks great! The fermentation allows the dough to rise making the focaccia even fluffier! The cherry tomatoes sunk into the little holes very nicely! Adding rosemary is such a classic staple! I like to drizzle some extra virgin olive oil and Malden salt sea flakes on my focaccia as soon as I take it out of the oven for that extra flavour and shine!"