…the prodigal returns

Back where we came from, reluctant returnees.

Focaccia, a dream loaf


I know that I have waxed lyrical over the great food we had in Italy. But it’s true, the food there is some of the best in the world – and for me, is on a par with my other favorite, Thai food. Their love of great ingredients, the presentation – it all combines for a great dining experience.

One interesting thing we noticed was how different the olive oil is to the type we press here at Casa Tyr. The oil in Florence was quite green and rather sharp, while ours is more golden, and has a much softer olive taste.

We asked one of the chefs in Florence why this is so, and he says they pick their olives quite early, sometimes as early as September. We pick ours a full 3 months later, when the olives are riper, hence the huge difference in taste. There is no right or wrong, just a matter of preference.


Florence Farmer's Market

Cutting ham - Florence farmers market (photo by Kenton@imagenary.co.uk)


Since coming home, we have been inspired to return to our wonderful “Taste of Tuscany” cookbook. We used to cook from it all the time, but somehow we have neglected this old favorite.

But no more! Today Kenton made ceci bread with rosemary. Yum.

And for the first time, I made focaccia bread. We ate it loads of times in Florence, as sandwich bread, toasted for breakfast, and so on. It is a simple bread to make, and contains only salt, flour, yeast and water. Then before baking, you top it with olive oil, rosemary, or whatever else  you please.

Here is the recipe I used – try it, you’ll be glad you did!

Author: Ann Larson

One-time IT executive who lives on a 22 acre olive farm in Spain with husband Kenton and 2 boxer dogs. We make Yunquera Gold olive oil, and soap and skincare products from same. We aim to make natural, fresh, and handmade products at affordable prices!

2 thoughts on “Focaccia, a dream loaf

  1. Pingback: Focaccia from Poolish « Rumblings of an Ol’ Curmudgeon