burnt toast

There are days ( specifically late Saturday and Sunday mornings), when the only thing that will do is bread. Pastry, starch. Anything soothing, filling and comforting. It’s even better if it has some sophisticated twist going on, so you have a reason to eat more, because you know, it’s sophisticated.

This is a beautiful combination of the previous two recipes. I dearly hope that you make it for dinner, and then, like me, have a nibble on a reheated piece the next day.

To weekends, to celebrations, and to my father’s wedding.

Dukkah – dusted Focaccia

I had this combination in Brisbane a few weeks ago at a little Italian restaurant called Conti, and it blew my mind a little bit. Maybe it was the combination of crusty, crunchy, dukkah –studded bread combined with the zingy hit of sharp olive oil and balsamic, or my starved self finally having some food to comfort my belly. Either way, it’s very sophisticated, in a tummy –filling sort of way.

1x focaccia dough, proven once, stretched out on a baking tray

a jar of dukkah, 5-7 Tbsp (about 1/6 of the previous recipe)

Preheat oven to 200°C. Brush your dough with some water – it makes the dukkah stick better than oil would. Sprinkle as much or as little dukkah as you choose over the top, and pop it into the oven, baking it for about 20 minutes or until golden. Serve with a combination of peppery olive oil and balsamic vinegar, and if you’re anything like me, with a dip and a few olives. But that’s entirely up to you.