Vanora’s Focaccia ( Italian Bread) is made with what we call a Biga (Beega) which is dough made the night before, fermented at room temp for about 12-16 hours then added to the new dough the next morning.
This gives the Focaccia taste and structure, a true tradional Italian method.
’’Mamamia’’ Or is that a Yorkshire word to tell your mum your home?
Choose from 2 flavours.
No half loaves of bread to be sold online i’m afraid as we could be left with the other half…sorry.
INGREDIENTS: Organic Flour, Water, Yeast, Extra Virgin Olive Oil, Biga.