Give your bread a name and tell us about your recipe.
Wisconsin sweet cherry focaccia. I needed to bake gluten-free so I used a tried-and-true recipe for focaccia. We stirred cacao nibs into the batter, dotted the top with dried sweet cherries, and sprinkled it all with maple sugar.
Would you describe yourself as a rogue baker, or do you strictly adhere to the recipe?
I like baking because it allows me to be creative within a set baking formula that someone else invented. So, I get creative and substitute often but I’d never consider myself a rogue baker.
Tell us about how you added a Wisconsin twist to your bread creation.
Using maple sugar and cherries added a Wisconsin twist.
How did you do?