Thursday, February 7, 2008
Taste of the Day #1
Warmth was the first thing to hit my tongue as I bit into the foccacia at Farina. The crusty, crisp exterior held up enough so as to resist my teeth upon biting into it. The inner part of the bread however was soft, chewy, and moist. This texture is the key to a good foccacia. The bits of sea salt scattered about the bread, as well as the ample amounts of olive oil added to the dough give it a very salty and savory flavor. These pieces of sea salt give the bread tingly, salty bursts of flavor whenever they are bitten into. This bread took the simply art of making foccacia and perfected it.