Focaccia

[Guest guest]

Thanks for theupdate Trish! I wondered about it. I had to replant rosemary

this year, it didn't winter over. Amy

 

 

 

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[Guest guest]

I just baked some focaccia bread, and it turned out well. I used the

recipe in the Joy of Vegan Baking, but I imagine there are plenty of

other great recipes out there.

 

I'm assuming that we can't post recipes from cookbooks here, correct?

So, for anyone looking for this particular recipe, it's on page 172.

 

It was easy to shape the bread because it's flattened out. There's no

worry about shaping a loaf.

 

It has fresh rosemary and olive oil in it and is topped with coarse

salt. I have several rosemary bushes in my garden. Very prolific ones.

The kind you have to beat back with a machete several times a summer.

Well, maybe not quite that bad, but it's only a slight exaggeration. So

it's good to be able to use a little fresh rosemary in bread.

 

I'm going to bake another one tomorrow. Yum! (Needless to say, the first

time you bake after a long time off, bread tends to disappear quickly.)

 

Cheers,

 

Trish

[Guest guest]

It's fine to post it and give credit to the book. It is like giving a sample

recipe to entice us with, like most all cookbooks offer. It is free good

advertisement for them.

-

bantrymoon

Thursday, July 31, 2008 7:03 PM

Focaccia

 

 

I just baked some focaccia bread, and it turned out well. I used the

recipe in the Joy of Vegan Baking, but I imagine there are plenty of

other great recipes out there.

 

I'm assuming that we can't post recipes from cookbooks here, correct?

So, for anyone looking for this particular recipe, it's on page 172.

 

It was easy to shape the bread because it's flattened out. There's no

worry about shaping a loaf.

 

It has fresh rosemary and olive oil in it and is topped with coarse

salt. I have several rosemary bushes in my garden. Very prolific ones.

The kind you have to beat back with a machete several times a summer.

Well, maybe not quite that bad, but it's only a slight exaggeration. So

it's good to be able to use a little fresh rosemary in bread.

 

I'm going to bake another one tomorrow. Yum! (Needless to say, the first

time you bake after a long time off, bread tends to disappear quickly.)

 

Cheers,

 

Trish

 

 

 

 

 

[Guest guest]

I hope you post it for us all.  I have never made focaccia bread.

Katie

 

--- On Thu, 7/31/08, wwjd <jtwigg wrote:

 

wwjd <jtwigg

Re: Focaccia

 

Thursday, July 31, 2008, 5:24 PM

 

 

 

 

 

 

It's fine to post it and give credit to the book. It is like giving a sample

recipe to entice us with, like most all cookbooks offer. It is free good

advertisement for them.

-

bantrymoon

 

Thursday, July 31, 2008 7:03 PM

[vegetarian_ group] Focaccia

 

I just baked some focaccia bread, and it turned out well. I used the

recipe in the Joy of Vegan Baking, but I imagine there are plenty of

other great recipes out there.

 

I'm assuming that we can't post recipes from cookbooks here, correct?

So, for anyone looking for this particular recipe, it's on page 172.

 

It was easy to shape the bread because it's flattened out. There's no

worry about shaping a loaf.

 

It has fresh rosemary and olive oil in it and is topped with coarse

salt. I have several rosemary bushes in my garden. Very prolific ones.

The kind you have to beat back with a machete several times a summer.

Well, maybe not quite that bad, but it's only a slight exaggeration. So

it's good to be able to use a little fresh rosemary in bread.

 

I'm going to bake another one tomorrow. Yum! (Needless to say, the first

time you bake after a long time off, bread tends to disappear quickly.)

 

Cheers,

 

Trish

 

 

[Guest guest]

>>>> It's fine to post it and give credit to the book. It is like

giving a sample recipe to entice us with, like most all cookbooks offer.

It is free good advertisement for them. <<<<

 

That sounds reasonable. The Joy of Vegan Baking by Colleen

Patrick-Goudreau is a fabulous cookbook. I've tried many sweets from it

and several cornbreads and loved each recipe. Even if you're not vegan,

it's worth adding to your cookbook library.

 

Here's the focaccia recipe from this book. She gives metric and English

equivalents in her book. I've given only the American system below.

 

Ingredients:

1 tablespoon or packet of active dry yeast

1/2 cup warm water

1 tsp granulated sugar

3 1/2 cups unbleached all-purpose flour

2 tsp sea salt

2 1/2 tbsp fresh rosemary leaves, plus more for sprinkling on top if desired

5 tbsp olive oil, divided

2 tsp coarse salt (I used kosher)

 

1. Dissolve yeast in warm water with sugar mixed in. Allow to stand for

5 to 10 m inutes until the mixture is foamy.

2. Mix the flour, sea salt, rosemary and 2 tbsp of oil in a large mixing

bowl or the bowl of a large electric mixer. Mix by hand or using the

dough hook of the mixer. Add yeast and continue to mix. Add more water

as needed to make a smooth ball of dough, but don't overdo the water.

3. Knead the bread for 10 minutes (the first 5 minutes by mixer, then by

hand for the last 5 minutes) until the dough is smooth and elastic.

4. Let the dough rest while you oil a bowl with olive oil. Put the dough

into the bowl and turn it over until it's coated with oil. Cover with a

cloth and let rise in a warm place for 2 to 2 1/2 hours.

5. Punch down the dough and knead it for a few minutes. Oil the pan

you're going to use to bake it (round cake pan, square pan, or 12 X 16

baking sheet.) Stretch the dough to fit the pan. Dimple the top with

your fingertips. Cover with a cloth and allow to rise again for 1 hour.

6. Preheat the oven to 400 degrees F. Brush the top with olive oil (I

used much less than the remaining 3 tbsp called for in this recipe,)

then sprinkle coarse salt over the top. Bake for 20 to 25 minutes until

the top is golden brown.

7. This bread is best on the day it's baked, but it also freezes well.

 

Bon appetit!

 

Trish

[Guest guest]

Thanks for writing it for us Trish! this looks similar to the

recipe I use for herbed pizza dough. Usually I make a large amount

so I have enough for 2 pizza crusts, and two medium loaves, then I

freeze one of the loaves. Sometimes I also add sage along with the

rosemary on mine, and sometimes I use 1/2 better for bread flour and

1/2 whole wheat too.

Roseta

 

 

, bantrymoon <bantrymoon

wrote:

>

> >>>> It's fine to post it and give credit to the book. It is like

> giving a sample recipe to entice us with, like most all cookbooks

offer.

> It is free good advertisement for them. <<<<

>

> That sounds reasonable. The Joy of Vegan Baking by Colleen

> Patrick-Goudreau is a fabulous cookbook. I've tried many sweets

from it

> and several cornbreads and loved each recipe. Even if you're not

vegan,

> it's worth adding to your cookbook library.

>

> Here's the focaccia recipe from this book. She gives metric and

English

> equivalents in her book. I've given only the American system below.

>

> Ingredients:

> 1 tablespoon or packet of active dry yeast

> 1/2 cup warm water

> 1 tsp granulated sugar

> 3 1/2 cups unbleached all-purpose flour

> 2 tsp sea salt

> 2 1/2 tbsp fresh rosemary leaves, plus more for sprinkling on top

if desired

> 5 tbsp olive oil, divided

> 2 tsp coarse salt (I used kosher)

>

> 1. Dissolve yeast in warm water with sugar mixed in. Allow to

stand for

> 5 to 10 m inutes until the mixture is foamy.

> 2. Mix the flour, sea salt, rosemary and 2 tbsp of oil in a large

mixing

> bowl or the bowl of a large electric mixer. Mix by hand or using

the

> dough hook of the mixer. Add yeast and continue to mix. Add more

water

> as needed to make a smooth ball of dough, but don't overdo the

water.

> 3. Knead the bread for 10 minutes (the first 5 minutes by mixer,

then by

> hand for the last 5 minutes) until the dough is smooth and elastic.

> 4. Let the dough rest while you oil a bowl with olive oil. Put the

dough

> into the bowl and turn it over until it's coated with oil. Cover

with a

> cloth and let rise in a warm place for 2 to 2 1/2 hours.

> 5. Punch down the dough and knead it for a few minutes. Oil the

pan

> you're going to use to bake it (round cake pan, square pan, or 12

X 16

> baking sheet.) Stretch the dough to fit the pan. Dimple the top

with

> your fingertips. Cover with a cloth and allow to rise again for 1

hour.

> 6. Preheat the oven to 400 degrees F. Brush the top with olive oil

(I

> used much less than the remaining 3 tbsp called for in this

recipe,)

> then sprinkle coarse salt over the top. Bake for 20 to 25 minutes

until

> the top is golden brown.

> 7. This bread is best on the day it's baked, but it also freezes

well.

>

> Bon appetit!

>

> Trish

>

[Guest guest]

>>>> Thanks for writing it for us Trish! this looks similar to the

recipe I use for herbed pizza dough. Usually I make a large amount

so I have enough for 2 pizza crusts, and two medium loaves, then I

freeze one of the loaves. Sometimes I also add sage along with the

rosemary on mine, and sometimes I use 1/2 better for bread flour and

1/2 whole wheat too.

Roseta <<<<

 

Would you mind posting your pizza dough recipe? I need a good one.

 

The next time I bake focaccia, I'm going to borrow your method and try

half whole wheat and half unbleached. That sounds tasty!

 

Cheers,

 

Trish

[Guest guest]

Trish, I don't measure when making bread, and do everything by hand.

Just one bread recipe, change the ingredients for pizza crust if you

want to make pizza. For example, I love the white, and also 1/2 and

1/2 white and whole wheat, but personally would no use rye in pizza

dough. It is a little work out for your arm muscles and I like

that. Only difference with yours is that I always do a sponge

first. I will post for people that are low tech and do not measure

much....

 

, bantrymoon <bantrymoon

wrote:

>

> >>>> Thanks for writing it for us Trish! this looks similar to the

> recipe I use for herbed pizza dough. Usually I make a large amount

> so I have enough for 2 pizza crusts, and two medium loaves, then I

> freeze one of the loaves. Sometimes I also add sage along with the

> rosemary on mine, and sometimes I use 1/2 better for bread flour

and

> 1/2 whole wheat too.

> Roseta <<<<

>

> Would you mind posting your pizza dough recipe? I need a good one.

>

> The next time I bake focaccia, I'm going to borrow your method and

try

> half whole wheat and half unbleached. That sounds tasty!

>

> Cheers,

>

> Trish

>