This blood orange and fennel focaccia puts a nice twist on a classic, crowd-pleasing loaf.
I’m back over at A Dish of Daily Life today sharing this fennel focaccia recipe and talking about overcoming my anxiety about baking bread from scratch thanks to Michael Pollan.
If you haven’t read his fantastic book, Cooked, run out right now and get it. It’s a fascinating dive into the history of cooking examining all its anthropological and sociological affects on humans through the ages.
One chapter is devoted to baking bread, something I’ve always been too intimidated to do. The whole process seemed shrouded in mystery to me. Which, of course, it is. That’s the fun of it.
As this blog’s one-year anniversary approaches (it’s this Thursday) I’ve been reminding myself why I started it. It started as a tool for me to keep learning new tricks. So this blood orange and fennel focaccia seems particularly appropriate to share at this time.
The Spring-y taste of the citrus with the fennel would make this a lovely addition to your brunch table. It looks impressive, though I assure you it’s one of the easiest types of bread to bake. If, like me, you’re new to baking bread from scratch, there’s a video link in the post for extra guidance.
So please head on over and grab this fennel focaccia recipe from A Dish of Daily Life.