There’s nothing like the aroma of freshly baked bread. These gorgeous focaccia breads were created by our Food & Hospitality students as an additional activity during a recent VET training day.
The classic Italian yeast breads were topped with coarse salt and rosemary (optional), and a generous amount of olive oil to flavour the dough. No fancy equipment necessary to create this perfect side dish to be enjoyed with dinner, such as soups and casseroles, sliced as a sandwich bread, or enjoyed on its own. Bellissimo!
