We asked some of our favourite chefs how to take the fancy flatbread to another level – inside and out
I’ve finally cracked my focaccia dough. Any ideas on how to upgrade it?
Tony, London SW9
The joy of this bubbly bread is that you can be as basic or creative as you like (see #focacciaart on Instagram, where asparagus spears masquerade as flower stems and tomatoes as petals). You could, says Bath-based baker Richard Bertinet, simply switch up the oil. “Use the same recipe, but swap olive for avocado oil. It’s richer and the colour is beautiful.”
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