Focaccia

On Apr 9, 8:36?pm, Serene Vannoy wrote:

Knead a great pizza dough...sprinkle herbs of your choice....and the
rest of the world will call it focaccia.
 
"Serene Vannoy" wrote in message
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I used to make a gluten free one. It was very good. I usually used it as a
pizza crust or sometimes as a dessert with cinnamon, sugar and a little
vanilla glaze.
 
"Serene Vannoy" wrote in message
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I've followed recipes from Carol Field's book "Focaccia" for years.

http://www.amazon.com/Focaccia-Simple-Breads-Italian-Oven/dp/0811806049

I don't know that you have to use a biga, or a preferment, though the taste
is different. I usually haven't, and didn't recently when I made it. It's a
lot of fun to play around with. It's sort of a pizza in a different way.
I use my basic pizza recipe:
4 cups flour
1.5 cups H20
1tsp yeast, more or less depending on how long you want the rise period to
be.
2 TB sugar; somewhat controversial; try it
2-4 TB oil
Knead and rise only once.
Let it rise again after you've put it in an oiled 11" by 17" baking sheet.
2 tsp Sea Salt sprinkled on the top.
Add other seasonings as you wish, or according to your recipe.
Make sure you dimple the surface of the focaccia.
Bake at 425F for 20-25 minutes until done. Very important, spray oven with
water mist 3 times during the first several minutes the baking begins.

Kent
 
"Serene Vannoy" ha scritto nel messaggio


Forever, to my kid, focaccia is the Sicilian one I used to make for after
school snacks for her and friends. It was basically an Italian dough
(flour, salt, yeast, water and oil) Spread out on a baking sheet and allowed
to rise a bit. Cubes of treasures were poked into it, like salame, cheese,
onion, garlic, tomato, then a sprinkle of olive oil and coarse salt, then a
bit more rising and then baked at a very high temperature so that the dough
sprang up and nearly surrounded the cubes.

When she comes here and gets focaccia in Tuscany or Umbria she says, "That's
not focaccia. I remember focaccia. How come you never make me focaccia
anymore?"
 
On Sat, 09 Apr 2011 23:41:19 -0700, Serene Vannoy
wrote:


It looks yummy-- and a lot like the King Arthur 'Easy focaccia for
panini' recipe that I've done a few times-- usually successful, but
the last 2 times, not so much.

But. . . . I just got around to doing the KingofGlop's focaccia. [a
recent thread on alt.bread.recipes]

It is a high hydration recipe takes an overnight ferment-- then some
attention for several hours the next day. It is an adventure and a
process for me, anyway. [I'm less of a bread baker- and more of a
'can't get this locally, so I'll have to make it myself'
baker-by-necessity.]

It was *so* drawn out and involved that I was rooting *against* it by
the time I was done. 'This better *not* be a lot better than the
easy stuff, because I don't want to do this again.'

Dammit! I don't have words to describe it. Crunchy exterior-- that
still melts in your mouth. Springy, stretchy interior that does the
same. I need to look at the process as part of the fun instead
of a chore-- we'll be having this stuff again.

I've got to gather my notes and ask a question or 2 about both
recipes, so we'll be talking about it over on a.b.r in the near
[hopefully] future.

Jim
 
On 04/09/2011 10:34 PM, Kent wrote:

Thanks!


2 teaspoons? Really? The recipe I used called for 1 teaspoon, but that
sounded like a lot to me, so I used less, and it was still pretty salty.
Not too salty for us, but saltier than I usually think of focaccia being.


Okay, I'll give it a try. Thanks!

Serene
--
http://www.momfoodproject.com
 
On 04/10/2011 04:32 AM, Jim Elbrecht wrote:

I'll have to start hanging out there. I'm getting a bit better at this
bread thing, and I might be able to follow the discussion over there.
When I was a total newbie to baking, the conversations felt a bit over
my head.


Hee!


Oh, that sounds wonderful.


I've subbed over there. I'll lurk for a while. Thanks!

Serene

--
http://www.momfoodproject.com
 
On 04/10/2011 04:56 AM, Mr. Bill wrote:

Thanks, everyone!

James, last night: "Hmmm. I wonder what the chances are we'll still have
any focaccia* tomorrow?"

Me: "Wellllll... the kid doesn't love pizza crust, so she's only likely
to eat it all if she comes down and there's nothing easier to snag."

Serene

*except he pronounces it "fococcia"

--
http://www.momfoodproject.com
 
[email protected] wrote:

Oven/dp/0811806049


I've botched making focaccia countless times.

Even following Julia Child's recipe... failure.

Turns into brick!

I've tried and I've tried and I've tried!

I know how it's supposed to turn out.

Curses!!!

Andy
 
"Serene Vannoy" wrote in message
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And it looks great. After using your fingers to make indentations on the
surface, author Carol Fields drizzles more olive oil onto the surface and
into the dimples. That adds something to the richness of the dish. The sea
salt is best as flakes you can see, as on yours. This recipe results in
quite a wet dough, though your recipe mentor does a fair amount of kneading
on a floured bread board. I do think the wet dough makes a big difference,
giving the focaccia the lightness you're looking for. I also am an under
kneader. I like the bubbles. One kneading and only one initial rise gives
you that. Rising a second time on the cooking sheet before the dimpling is
very important, as you know.

Kent
 
On 04/09/2011 11:39 PM, Giusi wrote:

Okay, this is what I'm doing this time. The family wanted more focaccia,
and they like the idea of the "cubes of treasure". I'm gonna do tomato,
garlic, cheese, and then put some basil on after it's cooked.

Pics if I remember.

Serene
--
http://www.momfoodproject.com
 
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