Hey, Internet. It’s been a while. I’ve been busy, so have you…But I’m back now.
To business, shall we?
I. Can’t. Make. Shortcrust….Apparently. I’ve made it before, and it worked fine. But I forgot the cardinal rule: when rolling it out, flour lightly.
This isn’t really a focaccia. It’s sort of like a giant cracker. And I mean that in the best way possible.
It’s not a pizza either, so I guess it’s like a flatbread? A focaccia flatbread? I think so, because all it’s got on top is olive oil, coarse salt, and rosemary.
Simple and clean. And you’ll be happy to hear that from start to finish the whole process was about 20 minutes. 20!