raisin focaccia breadPosted: October 25, 2013
A while back, my ma and I decided to try to make foccacia bread, but my brother said that it wouldn’t taste as good as the bakery kind. So I got to write in my diary that my brother thought wrong, because it tasted just as good, if not better.
This time, I tried raisin foccacia. I made half a batch, since we don’t need a monster amount of bread around here. I made sure to put as many finger pokes in the top as possible. I also made sure to spill half the raisin water on the floor, but if I were you, I would leave that part out.
There is just something about freshly baked bread. Its perfect. We ate this warmed in the toaster for breakfast for a couple days, then I sent the rest off to the office. But now that I’m thinking about it, we should have warmed it, and put a little butter/cinnamon/sugar combo on top for dessert. Oh darn, I’ll have to make some more.