Fakacha

Two days ago, watching a video of bread made by baker Paul Holliwood, a baker, was deeply attracted by the details and lenses of bread made inside, which was a very simple thing to do under the master's staff, by mixing and fermenting, and by releasing the material from the dough, which gave out the smell of raw grain. One issue in the video was the making of all kinds of pies, such as the Italian Focacha, and so on and so on, when I saw the scene of olive oil pouring into the noodles, I felt like I smelled food. So, take advantage of this cooking machine and do it. Focacha's food is very simple and easy, and it originated in Italy as a staple pasta, and over time, the mix of foods has changed dramatically, including olives, oiled tomato dryers, rosemary, limo, and so on, like today's pizzas, which can be matched as much as they like。