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Author Topic: Focaccia with Rosemary/Salt + Zucchini/Tomato  (Read 1505 times)

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Offline mitchjg

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Focaccia with Rosemary/Salt + Zucchini/Tomato
« on: August 24, 2016, 06:15:15 PM »
Heading over to a friends house for dinner and our assignment was to bring the bread.  :chef:

We made the focaccia from Reinhart in Artisan Breads Every Day -
80% H20
2% Salt
2.5% EVO
0.7% IDY

Cold fermented overnight.  Lots more oil on the top and bottom when spreading it out - probably about 10%

1/2 the toppings was just rosemary and salt while the other 1/2 was very thinly sliced zucchini with tomatoes - tossed in oil and salt ahead of time.

I'll try to remember to get a shot of the crumb....
« Last Edit: August 24, 2016, 06:17:26 PM by mitchjg »
Mitch

“We hate math,” says 4 in 10 – a majority of Americans

Offline tinroofrusted

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Re: Focaccia with Rosemary/Salt + Zucchini/Tomato
« Reply #1 on: August 24, 2016, 06:40:11 PM »
Oh boy, would I like to tear into that right now!  Looks GREAT! 

Offline mitchjg

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Re: Focaccia with Rosemary/Salt + Zucchini/Tomato
« Reply #2 on: August 25, 2016, 11:14:20 AM »
Thanks!  We like it a lot and, more importantly, our friends enjoyed it.

I got a crumb shot while we were cutting it up in the kitchen.  Nice and fluffy.  Great sponge for the olive oil.   >:D

Mitch

“We hate math,” says 4 in 10 – a majority of Americans

Offline Rolls

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Re: Focaccia with Rosemary/Salt + Zucchini/Tomato
« Reply #3 on: August 25, 2016, 06:44:27 PM »
Craig,

Nice job, as usual.  I was wondering if you could give your impressions of how this recipe compares to the Ligurean focaccia you posted about some time ago.  Are the textures and flavors comparable?  Do you prefer one style over the other?

Thanks,

Rolls

Edit:  Sorry Mitch, I  confused you with Craig, who made the other Ligurean focaccia.  My bad.
« Last Edit: August 25, 2016, 06:50:31 PM by Rolls »
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Offline mitchjg

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Re: Focaccia with Rosemary/Salt + Zucchini/Tomato
« Reply #4 on: August 25, 2016, 07:28:34 PM »
Craig,

Nice job, as usual.  I was wondering if you could give your impressions of how this recipe compares to the Ligurean focaccia you posted about some time ago.  Are the textures and flavors comparable?  Do you prefer one style over the other?

Thanks,

Rolls

Edit:  Sorry Mitch, I  confused you with Craig, who made the other Ligurean focaccia.  My bad.

It has been a really long time since I had the SF Ligurian Bakery focaccia.  So, hard to do.  I think their focaccia was "floppier."  Like you could almost (but you can't) fold it.  Mine was "stiffer" and would stay flat if you picked it up on the ends.  I would guess, just a guess, that their's is baked at a higher temperature (assuming it behaves somewhat like pizza in that regard).

Also, their's possibly had more oil.

Mine was also thicker with a somewhat fluffier crust and somewhat less chewy.  Both excellent but those are the differences.  I want to get downtown sometime early enough during a weekday (you have to get there well before eleven) to buy a couple of these to re-sample.  I would know then which I like better but my guess is that it would be their's.  Wish they were a bit closer since traffic into the city sucks and I won't go there for a "loaf of bread" - it is not that good!

Ha ha - if you put Craig and I together, you would definitely be able to tell the difference.  I am the one who is more handsome and smart looking.   :P
Mitch

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Offline Rolls

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Re: Focaccia with Rosemary/Salt + Zucchini/Tomato
« Reply #5 on: August 26, 2016, 08:41:04 AM »
Thanks for the reply Mitch.  I have Reinhart's book signed out from the library so I'll give this recipe a whirl.
Where have you gone, Joe DiMaggio?  A nation turns its lonely eyes to you.

Offline mitchjg

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Re: Focaccia with Rosemary/Salt + Zucchini/Tomato
« Reply #6 on: August 26, 2016, 09:45:14 AM »
Thanks for the reply Mitch.  I have Reinhart's book signed out from the library so I'll give this recipe a whirl.

I think you will enjoy it....btw, the same exact dough makes ciabatta (also described in the book).  It is really good and very easy to make.
Mitch

“We hate math,” says 4 in 10 – a majority of Americans

Offline _pizzajourney

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Re: Focaccia with Rosemary/Salt + Zucchini/Tomato
« Reply #7 on: September 21, 2017, 08:25:53 PM »
Hi Mitch
Im new hear so I have a rookie question to ask. In your recipe... What is EVO?

Thanks!
Justin

Offline Pete-zza

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Re: Focaccia with Rosemary/Salt + Zucchini/Tomato
« Reply #8 on: September 21, 2017, 08:30:01 PM »
Hi Mitch
Im new hear so I have a rookie question to ask. In your recipe... What is EVO?

Thanks!
Justin
Justin,

See https://www.pizzamaking.com/forum/index.php?topic=20056.msg196875#msg196875.

Peter

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