When me and my partner make our weekly bread, we always make about the same amount of dough for it. We make two 800g breads from it and are typically left with a leftover piece that varies in size.

We always make some sort of treat from it. A pizza, separate bread buns or some sort of flatbread that fits with our dinner that day.

This week I made focaccia, the classic version that is heavy on garlic and olive oil. Some dried rosemary and seasalt on top as well. Here it is, ready for the oven after work today:

It’s just the most delicious thing, especially when the dough is sourdough made of spelt which gives it a much more complex, slightly tangy and nutty flavour.