Thread: Focaccia

On Apr 9, 8:36*pm, Serene Vannoy <ser...@serenepages.org> wrote:
> I'm making my first focaccia, from a recipe Lana posted from West Coast
> Cooking,

Knead a great pizza dough...sprinkle herbs of your choice....and the
rest of the world will call it focaccia.

"Serene Vannoy" <[email protected]> wrote in message
news:[email protected]..
> I'm making my first focaccia, from a recipe Lana posted from West Coast
> Cooking, by Greg Atkinson, http://bibberche.com/2011/04/rosemary-focaccia/
>
> Do you have a favorite focaccia recipe? I'll let you know how this one
> turns out.

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" <[email protected]> wrote in message
news:[email protected]..
> I'm making my first focaccia, from a recipe Lana posted from West Coast
> Cooking, by Greg Atkinson, http://bibberche.com/2011/04/rosemary-focaccia/
>
> Do you have a favorite focaccia recipe? I'll let you know how this one
> turns out.
>
> Serene
> --
>

I've followed recipes from Carol Field's book "Focaccia" for years.

http://www.amazon.com/Focaccia-Simpl.../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" <[email protected]> ha scritto nel messaggio

> I'm making my first focaccia, from a recipe Lana posted from West Coast
> Cooking, by Greg Atkinson, http://bibberche.com/2011/04/rosemary-focaccia/
>
> Do you have a favorite focaccia recipe? I'll let you know how this one
> turns out.

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 04/09/2011 05:36 PM, Serene Vannoy wrote:
> I'm making my first focaccia, from a recipe Lana posted from West Coast
> Cooking, by Greg Atkinson, http://bibberche.com/2011/04/rosemary-focaccia/
>
> Do you have a favorite focaccia recipe? I'll let you know how this one
> turns out.


Turned out great: http://www.flickr.com/photos/serenejournal/5605407706/

Serene

--
http://www.momfoodproject.com

On Sat, 09 Apr 2011 23:41:19 -0700, Serene Vannoy
<[email protected]> wrote:

>On 04/09/2011 05:36 PM, Serene Vannoy wrote:
>> I'm making my first focaccia, from a recipe Lana posted from West Coast
>> Cooking, by Greg Atkinson, http://bibberche.com/2011/04/rosemary-focaccia/
>>
>> Do you have a favorite focaccia recipe? I'll let you know how this one
>> turns out.
>
>
>Turned out great: http://www.flickr.com/photos/serenejournal/5605407706/
>

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 Apr 10, 2:41*am, Serene Vannoy <ser...@serenepages.org> wrote:
> On 04/09/2011 05:36 PM, Serene Vannoy wrote:

> Turned out great:http://www.flickr.com/photos/serenejournal/5605407706/


Beautiful!!

On 04/09/2011 10:34 PM, Kent wrote:
> "Serene Vannoy"<[email protected]> wrote in message
> news:[email protected]..
>> I'm making my first focaccia, from a recipe Lana posted from West Coast
>> Cooking, by Greg Atkinson, http://bibberche.com/2011/04/rosemary-focaccia/
>>
>> Do you have a favorite focaccia recipe? I'll let you know how this one
>> turns out.
>>
>> Serene
>> --
>>
>
> I've followed recipes from Carol Field's book "Focaccia" for years.
>
> http://www.amazon.com/Focaccia-Simpl.../dp/0811806049

Thanks!

> 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.

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.

> 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.

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

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

On 04/09/2011 11:39 PM, Giusi wrote:
> "Serene Vannoy"<[email protected]> ha scritto nel messaggio
>
>> I'm making my first focaccia, from a recipe Lana posted from West Coast
>> Cooking, by Greg Atkinson, http://bibberche.com/2011/04/rosemary-focaccia/
>>
>> Do you have a favorite focaccia recipe? I'll let you know how this one
>> turns out.
>
> 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.

That sounds marvelous! Thanks.

>
> 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?"

Aww. :-)

Serene, who loves stories of mom food, obviously (see .sig). :-)

--
http://www.momfoodproject.com

On 04/10/2011 04:32 AM, Jim Elbrecht wrote:
> On Sat, 09 Apr 2011 23:41:19 -0700, Serene Vannoy
> <[email protected]> wrote:
>
>> On 04/09/2011 05:36 PM, Serene Vannoy wrote:
>>> I'm making my first focaccia, from a recipe Lana posted from West Coast
>>> Cooking, by Greg Atkinson, http://bibberche.com/2011/04/rosemary-focaccia/
>>>
>>> Do you have a favorite focaccia recipe? I'll let you know how this one
>>> turns out.
>>
>>
>> Turned out great: http://www.flickr.com/photos/serenejournal/5605407706/
>>
>
> 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]

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.

>
> 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.'

Hee!

>
> 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.

Oh, that sounds wonderful.

>
> 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.

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:
> On Apr 10, 2:41 am, Serene Vannoy<ser...@serenepages.org> wrote:
>> On 04/09/2011 05:36 PM, Serene Vannoy wrote:
>
>> Turned out great:http://www.flickr.com/photos/serenejournal/5605407706/
>
>
> Beautiful!!

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

On Sat, 09 Apr 2011 23:41:19 -0700, Serene Vannoy
<[email protected]> wrote:

>On 04/09/2011 05:36 PM, Serene Vannoy wrote:
>> I'm making my first focaccia, from a recipe Lana posted from West Coast
>> Cooking, by Greg Atkinson, http://bibberche.com/2011/04/rosemary-focaccia/
>>
>> Do you have a favorite focaccia recipe? I'll let you know how this one
>> turns out.
>
>
>Turned out great: http://www.flickr.com/photos/serenejournal/5605407706/
>
>Serene

Oh, boy! Did is *ever*....looks terrific.

Boron

On Sat, 9 Apr 2011 22:34:24 -0700, "Kent" <[email protected]>
wrote:

>
>"Serene Vannoy" <[email protected]> wrote in message
>news:[email protected]..
>> I'm making my first focaccia, from a recipe Lana posted from West Coast
>> Cooking, by Greg Atkinson, http://bibberche.com/2011/04/rosemary-focaccia/
>>
>> Do you have a favorite focaccia recipe? I'll let you know how this one
>> turns out.
>>
>> Serene
>> --
>>
>
>I've followed recipes from Carol Field's book "Focaccia" for years.
>
>http://www.amazon.com/Focaccia-Simpl.../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
>
Looks great, copied and saved. Might just make some this afternoon.

koko
--
Food is our common ground, a universal experience
James Beard

www.kokoscornerblog.com

Natural Watkins Spices
www.apinchofspices.com

On Sat, 09 Apr 2011 23:41:19 -0700, Serene Vannoy
<[email protected]> wrote:

>On 04/09/2011 05:36 PM, Serene Vannoy wrote:
>> I'm making my first focaccia, from a recipe Lana posted from West Coast
>> Cooking, by Greg Atkinson, http://bibberche.com/2011/04/rosemary-focaccia/
>>
>> Do you have a favorite focaccia recipe? I'll let you know how this one
>> turns out.
>
>
>Turned out great: http://www.flickr.com/photos/serenejournal/5605407706/
>
>Serene

Looks perfect. I can almost taste it from here.

koko
--
Food is our common ground, a universal experience
James Beard

www.kokoscornerblog.com

Natural Watkins Spices
www.apinchofspices.com

[email protected] wrote:

> On Sat, 9 Apr 2011 22:34:24 -0700, "Kent" <[email protected]>
> wrote:
>
>>
>>"Serene Vannoy" <[email protected]> wrote in message
>>news:[email protected]..
>>> I'm making my first focaccia, from a recipe Lana posted from West
>>> Coast Cooking, by Greg Atkinson,
>>> http://bibberche.com/2011/04/rosemary-focaccia/
>>>
>>> Do you have a favorite focaccia recipe? I'll let you know how this
>>> one turns out.
>>>
>>> Serene
>>> --
>>>
>>
>>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
>>
> Looks great, copied and saved. Might just make some this afternoon.
>
> koko


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

On Sat, 09 Apr 2011 23:41:19 -0700, Serene Vannoy
<[email protected]> wrote:

>On 04/09/2011 05:36 PM, Serene Vannoy wrote:
>> I'm making my first focaccia, from a recipe Lana posted from West Coast
>> Cooking, by Greg Atkinson, http://bibberche.com/2011/04/rosemary-focaccia/
>>
>> Do you have a favorite focaccia recipe? I'll let you know how this one
>> turns out.
>
>
>Turned out great: http://www.flickr.com/photos/serenejournal/5605407706/
>
>Serene

Looks great!

Lou

On Sat, 9 Apr 2011 18:16:39 -0700 (PDT), "Mr. Bill" <[email protected]>
wrote:

>On Apr 9, 8:36*pm, Serene Vannoy <ser...@serenepages.org> wrote:
>> I'm making my first focaccia, from a recipe Lana posted from West Coast
>> Cooking,
>
>Knead a great pizza dough...sprinkle herbs of your choice....and the
>rest of the world will call it focaccia.

Not the Eastern Europeans, they will call it "pletzel"
http://www.artisanbreadinfive.com/?p=405
http://www.epicurious.com/recipes/fo...-Pletzel-14604

Most ethnicities have the same flat bread under different names...
there is nothing Eyetalian about foccacia except the spelling... and
in fact most ethnicitie's versions are greatly superior.

"Serene Vannoy" <[email protected]> wrote in message
news:[email protected]..
> On 04/09/2011 05:36 PM, Serene Vannoy wrote:
>> I'm making my first focaccia, from a recipe Lana posted from West Coast
>> Cooking, by Greg Atkinson,
>> http://bibberche.com/2011/04/rosemary-focaccia/
>>
>> Do you have a favorite focaccia recipe? I'll let you know how this one
>> turns out.
>
>
> Turned out great: http://www.flickr.com/photos/serenejournal/5605407706/
>
> Serene
>
>
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:
> "Serene Vannoy"<[email protected]> ha scritto nel messaggio
>
>> I'm making my first focaccia, from a recipe Lana posted from West Coast
>> Cooking, by Greg Atkinson, http://bibberche.com/2011/04/rosemary-focaccia/
>>
>> Do you have a favorite focaccia recipe? I'll let you know how this one
>> turns out.
>
> 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.

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