Author Topic: Focaccia  (Read 8223 times)

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Offline DKM

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Focaccia
« on: July 05, 2004, 08:33:13 PM »
Using the recipe from The Frugal Gourmet Cooks Three Ancient Cuisines I prepaired a batch of focaccia dough per its instructions.

I halved the dough and patted them out into two pans and topped each pan two different ways.  Below are the pictures.

My family loved all 4 styles so I hope some of you give it a try.

For copyright reasons I can not post the recipe, but once I make some adjustments and make it 'my own' I will post that version.

DKM
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Offline DKM

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Re:Focaccia
« Reply #1 on: July 05, 2004, 08:34:05 PM »
Dough ball ready to to split and spread out.
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Offline DKM

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Re:Focaccia
« Reply #2 on: July 05, 2004, 08:34:37 PM »
Patted out into one of the pans.
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Offline DKM

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Re:Focaccia
« Reply #3 on: July 05, 2004, 08:37:09 PM »
Here is the first one I made.  The whole "crust" is covered with sauce (see the one I have posted here before) and half has saute' onion and garlic the other is a standard pizza of motz cheese and pepperoni.
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Offline DKM

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Re:Focaccia
« Reply #4 on: July 05, 2004, 08:40:03 PM »
Here the whole crust is covered with olive oil, kosher salt, fresh cracked black pepper, and "Italian Herbs".  Half is covered with Motz and provolone
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Offline DKM

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Re:Focaccia
« Reply #5 on: July 05, 2004, 08:41:02 PM »
First one out of the oven.
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Offline DKM

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Re:Focaccia
« Reply #6 on: July 05, 2004, 08:42:21 PM »
Second one out of the oven.  Despite the way the picture came out the cheese is not burnt and it was quite good.
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Offline Steve

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Re:Focaccia
« Reply #7 on: July 06, 2004, 07:43:14 AM »
Looks delicious! I've never had Focaccia, I'll have to try it now!
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Offline Foccaciaman

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Re:Focaccia
« Reply #8 on: July 06, 2004, 03:07:17 PM »
Looks great, your making the foccaciaman jealous..... :)

I usually make much thicker 12 inch foccacias.

Did you do a double rise with the dough? Or is it from the fridge overnight?
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Offline DKM

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Re:Focaccia
« Reply #9 on: July 06, 2004, 03:36:14 PM »
I followed the instructions as is and they called for a double rise.

Like I said I will make some personal changes next time I make it.  That includes making it thicker.

DKM
« Last Edit: July 06, 2004, 10:44:31 PM by DKM »
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Offline Foccaciaman

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Re:Focaccia
« Reply #10 on: July 06, 2004, 04:05:40 PM »
I fell in love with foccacia when I started splitting my round loafs and turning them into huge muffaleta sandwhiches. MMMMMMMM  ;D

Never had I made the large baking sheet type which you made, although I have seen them many times. Looks great. Now I have to make one soon. After I stop experimenting with these strombolis.

How is the job search going anyway. I hope all is going good. :) :)
 
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Offline DKM

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Re:Focaccia
« Reply #11 on: July 06, 2004, 10:46:10 PM »
How is the job search going anyway. I hope all is going good. :) :)

It going.  Have a couple of leads.

I need to make the loafs, I love them as well.

DKM
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Offline BIG Daddy

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Re: Focaccia
« Reply #12 on: July 15, 2005, 10:46:54 AM »
DKM:
Have you made your recipe for focaccia available?  Your pictures show your efforts turned out excellent.  I would really like to try duplicating it at home.
I am a new member so if recipe for your focaccia has been posted please excuse. 
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Offline DKM

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Re: Focaccia
« Reply #13 on: July 17, 2005, 05:23:28 PM »
I have been so sidetract recently that my not sure where my version is.

However, here is link to Jeff Smith's recipe.

http://www.recipelink.com/mf/31/9373
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