Foccaccia pizza: the results

Yesterday’s foccaccia was a little damp for its night in the fridge, but rolled out as think as it would go (pesky thing kept springing back on itself) and smothered in tomato sugo, basil, some mushrooms and a torn up ball of mozzarella di bufala, it made for a tasty summery lunch.


The crust was a smidgen thicker than I prefer, but given its providence, that’s only to be expected. A heartier pizza, but none the worse for it.

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