hello! i've been practicing how to make bread lately, and one that has been recommended to me is foccaccia! so i've looked around for recipes and see that a lot of them say to use fresh rosemary. the only one i have is dried
i've been told that the herbs might burn before it finishes before it finishes baking, so i went online for answers. one recipe said i should mix the herbs into the dough, while another said to let the bread almost finish baking before brushing it with a little olive oil and rosemary
would either of these methods work? if nah, is there any other method i could do?
thank you in advance!ΔΊ
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