Flatbreads/Long/Pictures

Unknown

I received several notes on the last flatbread I put up on the forum and it seems that many are interested in this type of baking. These breads are very simple to make and can be done by hand, bread machine, and with a mixer or food processor. They can be done on a hearth, cookie sheet, skillet or whatever. If using a hearth stone, is probably best done just like a pizza setup with the legs down on the plate setter and the stone on top of the setter.[p]This is Focaccia bread as it is called in Italy and the US but it is made all over the globe and called some other names. It is a festive bread and about half of the flavor comes from the dough itself. Most folks use several fresh herbs in the dough which might include sage, chives, onions, oregano, thyme, rosemary, finely chopped sun dried tomatoes, etc. Anything you like will work if it is chopped up fine. [p]For the top of the bread, here again, you can use what you like but it must have some rosemary on top for flavor. Some of the items I use is olive oil, sea salt, rosemary, mushrooms, black olives, sun dried tomatoes, grated Parmesan, grape tomatoes, parsley, and also more of what I have placed inside the dough. [p]The dough is about as simple to make as pizza dough as it has about the same ingredients plus the fresh herbs. You can make the bread thick or thin and it is very good.[p]I have some pictures but I am not sure I can idenify what was used in each loaf. I usually use some type of onion, oregano, and probably rosemary or thyme in the dough. [p][p]This has olive oil on top along with a couple of dried herbs.[p][p]This one looks the same as above but has the addition of some Parmesan cheese.[p][p][p]This loaf doesn't have olive oil on top as the color is lighter and is loaded up with dried herbs on top and is the way my wife likes the bread.[p][p]Another loaf with some dried herbs on top.[p][p]I think this one has some red pepper on top.[p][p]This last one is loaded.[p]If anyone needs help with this bread, send me a note and I can probably help. [p]Dave

mad max beyond eggdome

Old Dave,
that looks outstanding dave. ..would you mind going ahead and posting the dough recipe, and temps and times for the egg? . . [p]thx[p]max

Lawn Ranger

Old Dave,
Those are great looking! We love Foccacia. I don't have a Plate Setter, and my pizza stone bit the dust....can it be done successfully in the Egg any other way?[p]Thanks,[p]Mike

jerseymatt

Old Dave,
I would be very interested in the indian naan bread. Do you have a recipe you can email to me? mattinthehat_2000@yahoo.com[p]thanks

Eggecutioner

Old Dave,[p]I would also appreciate the recipe for that Dough.[p]Also, I am a bread and dough novice. I can mix the ingredients and let them rise. However, I do have Kneeding questions. I know sometimes you can over work a dough (biscuits for example). I have made pizza once and the dough was nothing spectacular. So I need some direction.[p]My questions are: How Long do you "Work" the dough for pizza or your flat breads? Is there a "Feel" ot "look" that they get?

Smokin Joe

Old Dave,
Wow! that looks great! I've tended to shy away from baking Focaccia - not sure why. It looks quite easy. I think your pix have pushed me out of the nest... I'll give that a try in the next week or so. Thanks! Joe

clausenk

Old Dave,[p]That looks like a mighty big pizza stone. Any problems with it limiting airflow and temp?[p]Thanks,[p]Clausen

Unknown

clausenk,[p]The stone is the 14" in diameter pizza stone from BGE and is the recommended stone for the large Egg. I think the angle of the pictures might make it seem larger. Has about 2" between the wall of the cooker and the stone all the way around.[p]Dave

Unknown

eggecutioner,[p]I will get a recipe up later in the morning.[p]Most yeast type breads will knead from about 5 to 10 minutes in a mixer. The flat breads which include pizza should knead about 5-6 minutes in a mixer. However, making the dough by hand will require about 10 minutes of kneading and be sure to start the timer after you have worked all the flour into the dough. You knead the dough until it is smooth and elastic is the best way I can explain it. [p]As a novice, I think it is wise that you learn to make bread by hand. However, a 2 pound inexpensive bread machine with a dough only cycle will make wonderful dough for hundreds of breads. The secret to these machine is that they proof at the right temp in a moist environment.[p]Hope this helps,[p]Dave

Unknown

JerseyMatt,[p]You have mail.[p]Dave

Unknown

Lawn Ranger,[p]You don't need the plate setter or the stone as most breads can be done on a pan or in a baking container of some type. The results may not quite be as good if the recipe calls for a hearth stone but it will still work well. [p]You will need a raised grid in the Egg for the best results for your pan baking. It also must be done indirect so you need a pan or something on the lower or standard grid. Most flat breads can be done on a standard cookie sheet with the above method. I do many types of pan baking with breads, rolls, buns, desserts, on the Egg. I will include a picture of my yeast rolls which I do in a pan.[p]Hope this helps,[p]Dave[p]

Unknown

mad max beyond eggdome,[p]You have given me a tough chore as I don't know the bread making equipment you have for making the bread. The recipes will be different depending on how you make the bread. I guess it would be best if I pick out a recipe that can be done by hand and is also pretty easy. [p]I also feel that rosemary is the secret to this bread so we will start with this herb in our bread. This is not my recipe but one I have used.[p]Ingredients[p]5-1/2 cups bread flour (more or less and do not sift)
1 pkg fast rising yeast
2 TBL fresh rosemary, divided
1-1/2 tsp table salt
2 cups warm water 105-115 degrees and no hotter
4 TBL olive oil, divided
1 tsp kosher or sea salt [p]This will make two loaves at about 10" in diameter.[p]In a large mixing bowl, combine flour, yeast, 1 TBL finely chopped rosemary, and the 1-1/2 tsp of the table salt. Stir it up a little and then kinda make a hole in the middle of the flour for the liquid. With a wooden spoon, start stirring in the water and 3 TBL of the olive oil. Then, beat mixture vigorously for about 5 minutes. [p]Cover with a towel and let the dough proof until is has doubled in size. Bout 40-50 minutes. [p]For the folks with a plate setter and pizza stone-fire up the cooker and bring it up to about 400 degrees with the baking setup in the cooker. Be sure to hold at this temp for at least 20 minutes before the bread goes on the cooker. Turn the dough out on a floured counter top and gently knead for a minute or two. Divide dough in half. Press or roll out the two pieces to about 10" in diameter. Place one on your floured up peel and the other on the back of a floured up round cookie sheet. This is assuming that you only have one peel. Cover again with a towel and let proof the second time for about 30 minutes. Should be a little less than doubled in size. With your finger tips, make some very small indentions in the top of each loaf and then brush each loaf with 1/2 TBL of the remaining olive oil. Sprinkle the loaves with the remaining chopped rosemary and the sea salt. Be sure to take a spatula out to the cooker with you to gently free up the loaf on the peel just before you put them on the cooker. Bake for about 15 minutes or until they get to a golden color. Remove and do the second loaf. I like to cool them for about 15 minutes on a wire grid and then cut them into wedges and serve. Really great with about any pasta dish and also as an appetizer. [p]Now for the folks that need to do this as a pan bread. You will need an indirect setup with a raised grid. Put your drip pan on the lower or standard grid. After the dough is kneaded and rolled out into a 10" in diameter loaf, place each loaf on a well oiled cookie sheet and proceed as above doing them one at a time in the pans. [p]Be sure with either method, you can spend some time at the cooker to smell the wonderful aroma that will come off the bread while it is baking. [p]With all breads, be sure to clean out the cooker and use all fresh lump and no smoking wood. The light lump flavor is just perfect for bread. [p]I think this covers about everything but if not, let me know.[p]Dave[p][p]

Midnight Smoker

Old Dave,
When you are putting the finger holes in the risen dough place grapes in the divots.......Grape Foccacia bread is awesome! Paul

Unknown

Midnight Smoker,[p]Sounds good and I will give it a try.[p]Thanks,[p]Dave