“Matzos are the unleavened bread that the Jewish people carried out of Egypt when they fled the pharaoh. With no time to bake the dough they had made, the Jews packed it on their backs, and it was baked to a cracker crispness by the sun.” This specific recipe is neither traditional nor religious, adding ingredients for flavor that the Jews would not have had (plus its salted), but it is a simple and tasty recipe for rewind week!
This recipe starts with a pâte à choux base made with red onion and cucumber juices taking the place of some of the liquid used to make the base. After the dough is formed, chopped dill is folded in to add another savory element. It’s piped, topped with an egg wash, sent to the oven to bake at 400° F for 15 minutes and, then, another 10 minutes at 350° F.
This focaccia was definitely a lesson in planning for me. Silly me thought that I would be able whip this up in a day, take some pictures, and call it a wrap. (Silly me should have read the recipe sooner). Attention everyone, THIS IS A 48 HOUR BREAD, so plan ahead! The actual process for making this focaccia is not difficult, just very time consuming.