Lara and Tom
Give your bread a name and tell us about your recipe.
Borrowed Thyme Focaccia
Would you describe yourself as a rogue baker, or do you strictly adhere to the recipe?
Accidental rogueness happens frequently in our kitchen. Today, for example, we started with a recipe that called for potato flour. Tom went hunting around town in search of this ingredient with no luck. Then we looked online for substitutes and found that cornstarch is the best option. We checked the cupboard and discovered we were all out. We were determined to make this focaccia, so we ended up using some powdered milk. Thankfully the bread still came out deliciously tender!
Tell us about how you added a Wisconsin twist to your bread creation.
We seasoned our focaccia with fresh thyme that we borrowed from our friend’s herb garden right before she moved back to her home state of Texas. Thanks, Hillary and Matt!
How did you do?