Focaccia charcuterie board with edible dipping wells

George Georgievski, known as School Lunchbox Dad, demonstrates how to make a focaccia charcuterie board using simple ingredients including flour, water, salt and yeast. The innovative recipe involves creating wells in the focaccia dough using ramekins before baking, which are then filled with dips like pesto and ajvar, creating an edible serving platter with no washing up required. The technique allows guests to break off pieces of warm focaccia and dip directly into the built-in wells.See omnystudio.com/listener for privacy information.