Week #13 in the Bread Baker’s Apprentice Challenge! Focaccia! I was thrilled and couldn’t wait to get started on this bread! It’s one of my favorite Italian breads. Peter’s recipe was another 2 day bread (boo, but I was looking forward to the end product).
Of course Marta was standing by, she’d be co-piloting on this one as well. Focaccia can have an abundance of toppings and as with most Italian recipes the specialties vary by region. The crust on this bread is of monumental importance. You’ve can’t have an authentic Focaccia bread without a good crust. Punto! (Period) This is a rustic bread that you can enjoy many ways. I love a warm slice straight out of the oven (Yes, you know by now I’m extremely impatient and can never wait for the cooling off period LOL) Or even a great panino made with it! Divine. It also is great as a pizza dough!
I opted to go with the herb oil as the topping on my Focaccia, with fresh herbs from my garden (rosemary, basil, oregano & parsley) with some gah-lick thrown in for good measure of course. I LOVED this bread. I would however cut back on the amount of herb oil that Mr. Reinhart called for. I love herb oils & would ONLY cut back on it because it spewed off the sides of my baking sheet causing my oven to smoke violently during cooking. Luckily the bread was not affected & the smoke alarms in the house didn’t go off and send the Mayberry Fire Department to my house. I did however have to open all the windows & doors & wait a bit to take the photo LOL but nonetheless it was divine (with no trace of smoke flavor at all LOL) Whew!
Here is a look at what went into making Focaccia…
Sneak Peek: Next week’s challenge: French Bread!
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