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 Advanced Breads
 4. Advanced Italian Breads
 Focaccia
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Sylvia Jacobus
54 Posts
Sylvia
Kent WA
USA

Posted - Apr 10 2018 :  6:50:05 PM  Show Profile  Reply with Quote
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.

Bread is like the sun. It rises in the yeast and sets in the waist. Unknown author

MaryJane
133 Posts
MaryJane
MOSCOW Idaho
USA

Posted - Apr 10 2018 :  8:56:14 PM  Show Profile  Reply with Quote
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.

MaryJane Butters, author of Wild Bread ~ for we were all one family then ~
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Ashley
364 Posts
Ashley
MOSCOW Idaho
USA

Posted - Apr 11 2018 :  09:22:01 AM  Show Profile  Reply with Quote
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.

Ashley Ogle
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