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Any advice for baking focaccia on the egg

Happy Sunday Morning!

I have the yard work done for the week and in the mood to try something new on my egg. 

I am am thinking of focaccia bread. I can think of a better savory bread. 

If any one out their in EGGNation has advice I would welcome the tips. 

Chunkchunk

Comments

  • shtgunal3shtgunal3 Posts: 4,014
    No help on the bread but welcome aboard

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     LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .

  • I will post the results with photos later

    if it comes out ok I will post the details 
  • StormbringerStormbringer Posts: 1,258
    edited August 2017
    Welcome! I've baked this in a LBGE raised a little into the dome, worked well. Did it after cooking a pizza and having the Egg cool to the temp I wanted for the focaccia. Uses a Dizzy Pig rub too. :D

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








    Large BGE and MMX, both with platesetter and cast iron grid. Superpeel for pizza, iDevice for temperature.
    Cooking on the large in deepest, darkest England since Oct 2015. MMX added to the family Mar 2016.
    --------------------------------------------------------------
    | My food blog ... BGE and other stuff http://www.thecooksdigest.com
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  • gdenbygdenby Posts: 5,990
    I looked over some of my files, and found a shot w. the dome at 400+. A pic of the finished bread showed a thermapen reading 210 internal. The shor w. the 'pen was inside, so I'm supposing the bread was just a bit hotter when it came out of the Egg.
  • StormbringerStormbringer Posts: 1,258
    gdenby said:
    I looked over some of my files, and found a shot w. the dome at 400+. A pic of the finished bread showed a thermapen reading 210 internal. The shor w. the 'pen was inside, so I'm supposing the bread was just a bit hotter when it came out of the Egg.
    Yep I had the Egg at 200C too, as a rule of thumb whatever temp the recipe says for non-fan (convection) oven is the temp I set the Egg to.
    Large BGE and MMX, both with platesetter and cast iron grid. Superpeel for pizza, iDevice for temperature.
    Cooking on the large in deepest, darkest England since Oct 2015. MMX added to the family Mar 2016.
    --------------------------------------------------------------
    | My food blog ... BGE and other stuff http://www.thecooksdigest.com
    --------------------------------------------------------------


  • SkiddymarkerSkiddymarker Posts: 8,355
    Easiest of all the breads IMO, use a pizza dough recipe with added herbs, brush with EVOO and season, onto a pizza stone with a dome temp of about 200ºC (400ºF).
    Let dough rise in an oiled bowl, flip it out directly onto parchment, don't knead, oil and season, poke some finger holes in and bake. Leave the paper or pull it after 5 minutes or so. 
    Delta B.C. - Move over coffee, this is job for alcohol!
  • Thank you all I am looking to afternoon of cooking and enjoying the outdoors 
  • Lol wife had other plans do I had to do some late night EGG Ops. 
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