I decided to downsize the bread I make to eat with a chilli con carne. We prefer a good bread instead of rice to eat with it. I had enough pizza flour and decided to try baking a foccacia bread. I had never made one before. I altered the recipe a little and left out the rosemary needles on the pastry before baking as I found that would not match with the hot chilli in the meat
Before baking I coated it with olive oil according to the reciple and springled sea salt over it. It is now cooling in the kitchen and I think it is OK. It is very easy to make and I will definitely try the genuine foccacia with the rosemary needles for an evening meal.
Sometimes downsizing has its advantages.
Chronicles of an Anglo Swiss 
Looks good. And you’re right it’s not very complicated.
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And taste good
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😛
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It looks scrumptious. What a good idea to accompany chili con.
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We quite enjoyed it and i will probably make it often
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How did it taste? Because I’m looking for a simple bread to make with chili too, so if that came out well, I’d be interested in knowing.
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Before baking you sprinkle sea salt over it and brush olive oil over it which gives it a good taste. The bread bis to compare with a pizza base. The next day it dries out a little if there is any left, but fresh it is very light and tasty. I made two with 500 Grammies flour, but for a normal meal 250 Grammes flour would be enough for just one bread.
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I enjoy making foccacia with the rosemary and olives. A good downsizing Pat. Thanks for joining in 🙂 🙂
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That will be one of my next experiments 😃
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and then there is sun-dried tomatoes, fresh basil the possibilities are endless 🙂 🙂
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You are given me ideas.
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I your ideas man Pat 🙂
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