Monika Waleckaさんのインスタグラム写真 - (Monika WaleckaInstagram)「Our sedded foccacia we bake exclusively to make sandwiches with. It's more hydrated version of our emmer (30%) breakfast roll dough which we leaven with trims that are left from cutting its shape (pate fermente). Not only it minimises the waste but also introduces another technique of leavening the dough to our work. The holes will get filled with Mint and pumpkin seeds pesto and end up as a delicious, whole some and refreshing sandwich. #varietyisaspiceoflife」7月13日 3時47分