Parmesan and black pepper top this hearty loaf of whole-wheat focaccia that’s perfect for sandwiches, cheese plates and dipping in olive oil.
I passed the cheese lover gene to my son W. He scarfs down any type from mild Swiss to salty Pecorino.
The other night I was attempting to accomplish a few things in the kitchen while W. ate dinner.
I needed a bit more time, so I had him nibbling on Parmesan shavings.
Before I knew it, W. picked up the whole hunk and was biting it like an apple. I had a proud mom moment.
Along with cheese, W. shares my obsession with carbs—toast was one of his early words.
I baked this loaf of whole wheat focaccia with him in mind. It ticked the boxes on all W.’s favorites, and I liked that the recipe incorporated some whole grains into his diet.
My toddler was such a big boy that he even dipped the focaccia in extra virgin olive oil before taking each bite.
PrintParmesan and black pepper top this hearty loaf of whole-wheat focaccia that’s perfect for sandwiches, cheese plates and dipping in olive oil.
Adapted from Flour by Joanne Chang
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