A D V E R T I S E M E N T


Author Topic: Focaccia Barese  (Read 692 times)

0 Members and 1 Guest are viewing this topic.

Offline Matthew

  • Registered User
  • Posts: 2507
  • Location: Oakville, Ontario
Focaccia Barese
« on: April 09, 2018, 07:47:43 PM »
Semola rimacinata, 48 hour cold fermentation.
« Last Edit: April 10, 2018, 06:02:37 PM by Matthew »

Offline Rolls

  • Registered User
  • Posts: 1001
  • Location: Hogtown
  • I Love Pizza!
Re: Focaccia Barese
« Reply #1 on: April 10, 2018, 08:30:27 AM »
Matthew,

Another work of art!  I think I could live on focaccia alone. Beautiful pan too.  I've never seen them for sale here in the GTA.


Rolls
"I'm sure it's good... I just have the palate of a toddler."   - DreamingOfPizza

Offline Matthew

  • Registered User
  • Posts: 2507
  • Location: Oakville, Ontario
Re: Focaccia Barese
« Reply #2 on: April 10, 2018, 03:14:11 PM »
Matthew,

Another work of art!  I think I could live on focaccia alone. Beautiful pan too.  I've never seen them for sale here in the GTA.


Rolls


Thank you.  Highly unlikely, the only place that may carry them on occasion is North Pole Bakery at Danforth & Greenwood.  There were quite a few bakeries on the Danforth when I was growing up, I think that North Pole is that last one standing.

Offline Hanglow

  • Registered User
  • Posts: 595
  • Location: Scotland
  • I Love Pizza!
Re: Focaccia Barese
« Reply #3 on: April 10, 2018, 03:38:20 PM »
Looks great!

50/50 mix of the flour?

Offline Matthew

  • Registered User
  • Posts: 2507
  • Location: Oakville, Ontario
Re: Focaccia Barese
« Reply #4 on: April 10, 2018, 06:03:22 PM »
Looks great!

50/50 mix of the flour?


Thank you. 100% semola,I edited the post.

A D V E R T I S E M E N T


Offline Pizzabro

  • Registered User
  • Posts: 44
  • Location: United States
  • I Love Pizza!
    • The Right Crust
Re: Focaccia Barese
« Reply #5 on: April 15, 2018, 09:58:22 PM »
Nice job! What is it topped with?

Offline Matthew

  • Registered User
  • Posts: 2507
  • Location: Oakville, Ontario
Re: Focaccia Barese
« Reply #6 on: April 16, 2018, 05:40:31 AM »
Nice job! What is it topped with?


Olives & San marzano tomatoes

A D V E R T I S E M E N T


 

wordpress