chewy sage focaccia
With sea salt and olive oil.
There’s nothing more delicious than warm, freshly baked bread. It’s so moreish – especially when paired with simple ingredients. That’s why this here focaccia recipe by Sue Moran, from The View From Great Island, has us drooling. It calls for lashings of olive oil, a sprinkling of sea salt, and lots of fresh sage leaves.
Once the no-knead dough has baked, you'll be left with a chewy bread and crunchy crust, topped with delightfully crispy sage. Yummo! Serve the focaccia to your mates as an appetiser, or keep the warm, savoury treat all for yourself – we certainly won't judge.
To accompany you while you embark on your next culinary quest, we’ve cooked up some lovely kitchen merch, including three colourful tea towels and a flower-power apron. The designs are pulled straight from the pages of the frankie 2022 diary, which is full of vintage kitchen-inspired artwork by Pilgrim Hodgson. Find the lot over at the frankie shop.