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 4. Advanced Italian Breads

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Sylvia Jacobus Posted - Apr 10 2018 : 6:50:05 PM
I have made many yeast-raised facaccias but today's baking was outstanding. With the grand boys here, I did one half of it with parmesan, garlic flakes, dried basil, mozzarella cheese and a bit of sea salt. They other half had tomatoes, goat cheese, parmesan, dried basil. I also tried for the first time, a California evoo. It was the one that passed the American Test Kitchen tests for everything. It's their everyday version. It provided a fresh taste to the focaccia. I also need to keep a camera or cell phone in the kitchen. Once the bread cooled down, dinner was ready and poof! bread's gone. I can only encourage other bakers to do this recipe. The wild yeast raising the bread compared to using commercial yeast is truly no comparison. Taste supreme.
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Ashley Posted - Apr 11 2018 : 09:22:01 AM
Your focaccia sounds wonderful! Both halves sound so good, it's no wonder it disappeared before you could think had a chance to even think about snapping a picture.
MaryJane Posted - Apr 10 2018 : 8:56:14 PM
Whenever I'm eating focaccia, I always think: if I had to choose only one wild bread, it might be focaccia. But then focaccia with fresh, good-tasting olive oil seals the deal.