PALEO BLACK OLIVE & BASIL FOCCACIA

The Pea & The Spoon

It was Saturday night, and I was channelling my inner Nigella. I love Italian food.

If only pasta was as nutritious as broccoli. Sadly not. However, squashetti makes a good healthy substitute. I decided to make spaghetti bolognese and wanted to have some form of bread for dipping. Foccacia is my favourite.

Crispy on the outside and golden with oil, yet spongey in the middle. Delicious!

This recipe was a first time success. I would like to try some new flavour combinations but the basil and black olive worked very well.

Sundried tomatoes or peppers would also be delicious, maybe even some prosciutto. The possibilities are endless!

My top tip for this is to leave the bread to cool from the oven. Drizzle with olive oil and reheat for another 10 minutes, 5 on each side. This allows it to crisp even more and absorb the delicious olive oil.

Ingredients:

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