Home | Profile | Register | Active Topics | Members | Search | FAQ
 All Forums
 Advanced Breads
 4. Advanced Italian Breads
 Focaccia

Note: You must be logged in to post.
To log in, click here.
To join Heritage Jersey Organization, click here. It’s FREE!

Screensize:
Format Mode:
Format: BoldItalicizedUnderlineStrikethrough Align LeftCenteredAlign Right Insert QuoteInsert List Horizontal Rule Insert EmailInsert Hyperlink Insert Image ManuallyUpload Image Embed Video
   
Message:

* HTML is OFF
* Forum Code is ON
Smilies
Smile [:)] Big Smile [:D] Cool [8D] Blush [:I]
Tongue [:P] Evil [):] Wink [;)] Clown [:o)]
Black Eye [B)] Eight Ball [8] Frown [:(] Shy [8)]
Shocked [:0] Angry [:(!] Dead [xx(] Sleepy [|)]
Kisses [:X] Approve [^] Disapprove [V] Question [?]

 
Check here to subscribe to this topic.
   

T O P I C    R E V I E W
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.
2   L A T E S T    R E P L I E S    (Newest First)
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.