Foccacia???

Unknown

Has anyone had success baking a foccacia bread in the Egg? I would assume it's not that much different than cooking a pizza on a stone...A lot here cook pizzas at extremely high temps...I wonder if a lower temp for a longer timneframe wouldn't be better for foccacia??

Unknown

Headhunter,
Can't help you on cookin' on an egg, but here is an awesome garlic bread recipe once you're done making it![p]You'll need...[p]3 large bulbs of garlic
olive oil
stick of butter
fresh oregano
fresh basil[p]Cut the top of the bulbs of garlic off about 1/2 inch down to just expose the tops of the individual cloves. Place all 3 on a big sheet of aluminum foil, pour about 2 TBS of olive oil on top of them season w/ salt and pepper.[p]Stick them into a preheated oven (or cooker) at 375 for about 45min to an hour.[p]Remove and spoon the cloves into a fine wire screened sifter/strainer. Press the cloves through the wire. (This will give you roasted garlic paste w/o the skins of the cloves.)[p]Get a nice loaf of artisanal bread (foccacia, or other specialty bread with a nice hard crust but soft innerds with lots of air pockets.[p]Grill the bread, innerd side down for a few minutes to toast it up.[p]While the bread is toasting, combine the roasted garlic paste, room temp butter, 1/3 cup olive oil, TBS of fresh oregano and basil, and combine well into a nice compound butter.[p]Spread this butter over the hot bread nice and thick.[p]Allow it to melt into the bread![p]WOW! Good stuff! [p]

BBQfan1

Jolly Roger, Roasted garlic (and garlic in general) is one of the few foods that are proven good for you and is just amazing to eat!! We have a restaurant in town called, appropiately enough, 'Garlic's' and their menu is just bursting with garlic recipes. They even have a roasted garlic ice cream which is real nice. The carmelized pieces all frozen up are bursting with sweetness; they say that the natural sugars in garlic when roasted produce sweetness greater than granulated sugar. After trying this ice cream, I believe it! Our local market is having a 'Garlic Festival' in May; can't wait!
Qfan

Phil

Jolly Roger,[p]Thanks Steve (I mean Jolly) that does sound good. Did you change you forum name?[p][p]204.253.151.200
Mozilla/4.0 (compatible; MSIE 5.5; Windows NT 5.0)
Post a Followup to Steve in KC[p]Be nice

Unknown

Phil,
Nope.

sdbelt

Folks from the Bay Area can attest, there's a famous restaraunt in San Francisco that features garlic: The Stinking Rose. I ate there once, and more garlic in a meal I cannot imagine.[p]--sdb

Mike Oelrich

Headhunter,[p] I have done foccacia and it works well on the BGE. I did it on the plate setter with a kiln shlef on top of that. I think I did it at 400º for about 20-25 minutes per the recipe I found somewhere online.[p]MikeO