<p />With my latest book 'The Bread Baker's Apprentice' by Reinhart I'm giving some new breads a try. I have been working with a basic rustic, (the above pic), and now I'm branching out with focaccia. The egg is working out well with a new pizza stone setup so I'll leave that alone for now.
Rineharts recipe is more European than American style being loaded with herbs, olive oil and baked flatter like a thick crust pizza. He has a section on toppings for his focaccia, just like baking a pizza. So I went with his style, sans toppings, used my natural leavening in place of commercial yeast and folded in the herbs as I kneaded the dough.
This bread was excellent and now I'd like to branch again with a sourdough focaccia inspired pizza dough, oh yeeeeaaaaa.
I enjoyed the fresh herbs and virgin olive oil infused within the sourdough and I hope to have a new pizza dough to report on sometime soon.