Easy Focaccia

  • pointsevenout 5 years ago
    Recipe by Phwriter11: Easy Focaccia
    A good focaccia. It has a surprisingly sweet tone for a savory loaf. Lots of herbs in this one and it's not overpowering.
    Opted to make 2 round loaves from the recipe. Had to add 5 extra minutes to get the internal temperature to 200F. At 20 minutes it was a light brown. At 25 minutes it was a darker brown. It probably might be OK at the 20 minute mark and more in keeping with the authors picture but I kept it in the fire to elevate the temp to 200F to ensure no doughy texture in the middle. Used cornmeal on the baking plate instead of oil.
    Has a nice tight grain. Other that the antecedent variations the recipe came out exactly to spec. The dough is shaggy just as claimed. So it is not suited for making in a food processor. Hand stirred and slap kneaded! Rose well in the time limits in a 63F room.
  • mommyluvs2cook 5 years ago said:
    That looks great! I really need to get back to making homemade bread....what kind of smoked cheese did you use?
  • pointsevenout 5 years ago said:
    Cheddar. Once upon a time I was fortunate enough to buy some smoked mozzarella, it is very good too.
  • mommyluvs2cook 4 years ago said:
    Smoked gouda would probably be good as well...Love the stuff!
  • frankieanne 4 years ago said:
    That's a gorgeous loaf of bread, pso. I wonder why a smoked cheese? Just the poster's preference, I guess?

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