After the taste jumble disaster, this was at the opposite end of the repast scale. The foccacia was light, not cakey, not doughy or heavy, and really fragrant with rosemary and sea salt. I was careful with the olive oil too, as too often this is too greasy and heavy. I was delighted with the result. Great thanks to The River Cottage bread book I got from the library.
The bagels were also a surprise success! Chewy and delicious - again not too heavy, and very tasty. And fun to make. I used Richard Bertinet's recipe from Crust and it was brilliant.
Then Matt got lovely cheeses and hams, and a special treat of some Sauternes confit :) We had Roquefort, Davidstow cheddar, Serrano ham from Spain, Italian roast pork loin with herbs. It all went very well together - perfectly delicious. And the bread was still warm and gorgeous. A feast!
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