Monday, January 30, 2012

Sourdough Foccacia With Roasted Grapes and Rosemary

I have no idea what I did to get that beautiful open crumb, and I probably couldn't reproduce it if my life depended on it. I didn't measure, I didn't time anything, I just slapped it together. I'm posting this because I know that nothing I bake will ever look this good again, even if I remember to write down what I did.

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