Semolina Sourdough Focaccia

A couple weeks ago, I posted my experiences making Pane di Altamura. I took some of the dough and made it into focaccia and pizza (the recipe for it is the same for the pane di altamura). I just coated the dough with a lot of olive oil, herbs, pizza sauce (I used Trader Joe’s), salami, kalamata olives, some vegetables, and a bit of cheese.

The results? My husband LOVES this. I thought the crust was too chewy – I like it more crispy. So, if you like a really crispy crunchy crust, this might not be the recipe for you. The flavor was very nice – not too overwhelming, but a good backdrop for the salty and flavorful toppings.

If you’d like to see more bread blogging, be sure to check out Susan’s weekly YeastSpotting roundup at Wild Yeast Blog!