Focaccias. High hydration dough.
Baked once, then cooled. Before serving, brushed with olive oil and baked to crisp and warm. This also keeps more of the olive oil flavor.
Served with olive oil for dipping (of our own tree's last year harvest), Sirene cheese, Georgian dry Saperavi wine.
Rosemary
Tomatoes and thyme.
Zucchini, onion, sesame, sumac (the sumac is added after baking, so it's not in the picture)
Garlic and fried onions (folded into the dough).
Greek salad (of the non authentic style). Flavored with olive oil, wine vinegar, Kalamata olives, soft feta, fresh thyme and oregano.
Salad of chickpeas, herbs (basil, spring onion, mint), local white-mold sheep milk cheese, onion, grapes, olive oil, pepper.
Ricotta with roasted peppers, mildly spicy.
