“I used this flour for my first attempt at making focaccia, following a traditional Genovese recipe. It took over three hours, but it was definately worth it. It had a light airy texture with an amazing flavour.”
“I used this flour for my first attempt at making focaccia, following a traditional Genovese recipe. It took over three hours, but it was definately worth it. It had a light airy texture with an amazing flavour.”
