I can't even begin to describe this focaccia. It was so good I want to throw around words like fantastic, wonderful, amazing, outstanding, incredible . . . but I'm afraid no amount of multisyllabic words will help you understand, so I think you should make it yourself. Yes, even if you "can't make bread" or "don't have the patience" or whatever excuse is stopping you from trying this recipe. If you start with the right ingredients and follow the instructions, this recipe will guide you through the process, and it's sure to make you feel like a professional bread baker when you taste it.
I found the recipe on
Annie's Eats (via
Amber's Delectable Delights, and originally from
The Bread Baker's Apprentice by Peter Reinhart). I'm not going to post the recipe here, so you'll have to check out Annie's blog or Amber's blog to get it (trust me, it's worth the extra click or two)!
I will add a few tips . . . first, my gas stove is too hot to simmer the oil and herbs together (I fried . . . literally . . . the herbs), so if you have a gas stove, I recommend using a double boiler - or just combining the oil and the herbs without heat. Second, I floured my silpat and used it as a spot to fold, stretch and shape the dough. When it was ready to transfer to the rimmed baking sheet, I just picked it up and placed both silpat and dough in the pan, eliminating the need for parchment paper.
Finally, the focaccia keeps fairly well - but it is definitely best to eat it the day you bake it! Oh, and don't cut into it too soon after you take it out of the oven (even though you will REALLY want to)!
I found the recipe on Annie's Eats (via Amber's Delectable Delights, and originally from The Bread Baker's Apprentice by Peter Reinhart). I'm not going to post the recipe here, so you'll have to check out Annie's blog or Amber's blog to get it (trust me, it's worth the extra click or two)!
I will add a few tips . . . first, my gas stove is too hot to simmer the oil and herbs together (I fried . . . literally . . . the herbs), so if you have a gas stove, I recommend using a double boiler - or just combining the oil and the herbs without heat. Second, I floured my silpat and used it as a spot to fold, stretch and shape the dough. When it was ready to transfer to the rimmed baking sheet, I just picked it up and placed both silpat and dough in the pan, eliminating the need for parchment paper.
Finally, the focaccia keeps fairly well - but it is definitely best to eat it the day you bake it! Oh, and don't cut into it too soon after you take it out of the oven (even though you will REALLY want to)!
1 comment:
OGM. That looks delicious. I think that might make a nice appetizer for my family's Easter supper! Thanks!
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