With our final menu for the summer, I decided to make a Italian panino with a soft foccacine. Foccacine are individual sized foccacia, uniform in shape and great for sandwiches. We went 100-percent sourdough, using half-milled mixture of farro and wheat and an...
With some spare potatoes from home-made potato dumplings, cherry tomatoes from my mom's garden and some sourdough, I whipped up a Focaccia Barese. It's a supple dough, usually made from semola rimacinata, potatoes and olive oil. In my minor adaption, I used...
Kamel Saci is a baker who grew up in Toulouse, but now lives and works in New York City, baking at Il Buco Alimentari e Vineria. Among many things for which to admire him, I love his doughs for pizza and focaccia. Basic and simple, he's posted the...
Falls menu changes and I decided to put some quicker lunch sandwiches to try out.Why not some nice home made brezel bread or a focaccia? Simple, overnight ferment with a bit of yeast and a baking soda dip. Focaccia relatively low maintenance dough...
Visiting my mother, I didn't have all my bread files. Lucky, the Guardian's web site offered access to Dan Lepard's wonderful formula for his focaccia with onions. I added herbs and tomatoes from my mom's garden. Results? Delicious. And popular as my...
Focaccia. Ahhhh, that famous bubbly bread oversold by our trendy, fickle, wacky world of food marketing. Packaged this way or another, at core, it's simple stuff. It's charm is simple, the ease of seamlessly absorbing unctuous sauces, oils, cheese, or meats......
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