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Focaccia with smoked pancetta, tomatoes and DP Shakin' The Tree (with pics)

Stormbringer
Stormbringer Posts: 1,961
edited March 2017 in Baking
I cooked this one in the oven, but I have done this in the LBGE in the past, after cooking a pizza, letting the Egg cool a little and using residual heat. It's topped with rosemary, sea salt and Dizzy Pig Shakin' The Tree rub. I made a loaf for "Red Nose Day" charity event at work, it all sold.

Recipe at https://thecooksdigest.co.uk/2017/03/24/focaccia-with-smoked-pancetta-and-tomatoes/







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| Cooking and blogging with a Large and Minimax in deepest, darkest England-shire
| My food blog ... BGE and other stuff ... http://www.thecooksdigest.co.uk
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Comments

  • bhedges1987
    bhedges1987 Posts: 3,201
    Oh my. That looks so good.

    Kansas City, Missouri
    Large Egg
    Mini Egg

    "All we have to decide is what to do with the time that is given to us" - Gandalf


  • Stormbringer
    Stormbringer Posts: 1,961
    edited March 2017
    I was a little skeptical about the use of Shakin' the Tree, but the advice came straight from a FB chat with Dizzy Pig, worked a treat. SWMBO was a bit gutted that she didn't get any, but it was going to a good cause. :D
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    | Cooking and blogging with a Large and Minimax in deepest, darkest England-shire
    | My food blog ... BGE and other stuff ... http://www.thecooksdigest.co.uk
    -----------------------------------------------------------------------


  • bgebrent
    bgebrent Posts: 19,636
    Looking good brother!
    Sandy Springs & Dawsonville Ga
  • Stormbringer
    Stormbringer Posts: 1,961
    bgebrent said:
    Looking good brother!
    Cheers, cooking another one tomorrow to keep SWMBO happy. :D
    -----------------------------------------------------------------------
    | Cooking and blogging with a Large and Minimax in deepest, darkest England-shire
    | My food blog ... BGE and other stuff ... http://www.thecooksdigest.co.uk
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  • Dyal_SC
    Dyal_SC Posts: 5,982
  • Heck yeah looks awesome. 
    Snellville, GA


  • Stormbringer
    Stormbringer Posts: 1,961
    Thanks folks.

    As said in the OP, I've used the LBGE to make this (and normal bread) after making pizza. This is (a) to make best use of the residual heat in the ceramics as the Egg cools and (b) because after a pizza cook, there is no smoke being generated from anywhere, so no chance that the food will have a smokey aroma ... except for the pancetta, which is supposed to be smokey anyway.

    Timing is important though.

    The method I use to make the focaccia is minimal knead/autolyse, and takes around 3 hours prep time before baking. The Egg needs to be at 240C/460F, with the pizza stone still in it and warm.

    For me, I start the focaccia prep around 90 minutes before lighting our LBGE, the next 90 minutes is the time it takes for the Egg to get to 400C, warm the stone, cook the pizza and cool to 240C. The Egg looses a bit of heat when the dome is opened and closed, ends up at 220C, which is about right.

    Your timings might be different of course, just depends on (a) how hot you cook pizza and (b) how long you let the pizza stone warm.

    Lastly, as with pizza, I cook the focaccia raised into the dome.

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    | Cooking and blogging with a Large and Minimax in deepest, darkest England-shire
    | My food blog ... BGE and other stuff ... http://www.thecooksdigest.co.uk
    -----------------------------------------------------------------------


  • bluebird66
    bluebird66 Posts: 2,703
    That looks great!
    Large Egg with adjustable rig, Kick Ash Basket and various Weber's
    Floyd Va