How about some Focaccia!!

egret

This stuff is great! Next time I'll cut back on the yeast a little......this one rose a little more than I wanted......but, still good. This one has EVOO, rosemary and olives for toppings.

Little Steven

Egret,

That looks amazing!

Steve

FlaPoolman

I thought you were cussing at me :unsure: :unsure: . Looks great John.

Big'un

Beautiful! Are you sharing the recipe yet? Do you have a pic of it cut?

Car Wash Mike

I'll start calling you "Bread Boy" instead of "Grape Boy". You really ought to give a class at a fest on bread. Hey, get your tics to Omaha. Really going to be a good time. :woohoo: And I have to have some one to share my table with. :ohmy:

Mike

Scotty's Inferno

You da MAN Egret! I can smell that stuff from here. Scott

Scotty's Inferno

Small egg?

egret

Thank ya' kindly!

egret

You have to say it real slooooowww or it sounds dirty! :woohoo:

Rick's Tropical Delight

nice! it even looks better at the 800x600 size you inteded it to be displayed! :woohoo:

egret

I knew someone was going to ask that! :woohoo: I had to go back and take some more pics.
Here are a couple :




I deviated from the recipe, but here 'tis:

Focaccia with Olives and Rosemary


Ingredients :

2 cups warm water (105°F; to 115°F;)
2 teaspoons dry yeast

4 1/2 cups (about) all purpose flour
2 teaspoon salt

3 tablespoons olive oil
24 black or green brine-cured olives (such as Kalamata or Greek), pitted, halved
1 tablespoon chopped fresh rosemary or 1 1/2 teaspoons dried

Preparation :

Place 2 cups warm water in large bowl. Sprinkle dry yeast over; stir with fork. Let stand until yeast dissolves, about 10 minutes.

Add 4 1/4 cups flour and salt to yeast mixture and stir to blend well (dough will be sticky). Knead dough on floured surface until smooth and elastic, adding more flour by tablespoonfuls if dough is sticky, about 10 minutes. Form dough into ball. Oil large bowl; add dough, turning to coat. Cover with plastic wrap and let rise in warm area until doubled, about 1 1/2 hours. Punch down dough; knead into ball and return to same bowl. Cover with plastic wrap and let rise in warm area until doubled, about 45 minutes or less

Coat 15x10-inch baking sheet with 1 tablespoon oil. Punch down dough. Transfer to prepared sheet. Using fingertips, press out dough to 13x10-inch rectangle. Let dough rest 10 minutes. Drizzle 2 tablespoons oil over dough. Sprinkle olives and chopped rosemary evenly over. Let dough rise uncovered in warm area until puffy, about 25 minutes.

Preheat egg to 475°F with a plate setter (legs down), ceramic feet on PS and pizza stone on ceramic feet. Press fingertips all over dough, forming indentations. Bake bread until brown and crusty, about 20 minutes. Serve bread warm or at room temperature.


The things I did different were, I used bread flour, I cut the olives in quarters, I did the mixing/kneading stage in a Viking Pro mixer, and after the second rise I rolled the dough out on a round piece of parchment paper.
Next time I would use only one tsp. yeast and about twice the rosemary called for. I only used about 1 1/2 Tbls. oil to spread over the dough before adding the toppings. Since I put it on parchment paper I didn't use the one Tbls. called for on the baking sheet.

Little Steven

Egret,

The great thing about focaccia is that you can put just about anything on it and it's almost like a meal by itself. I like caramalised onions, garlic, peccorino and oregeno.
Some decent olive oil and balsamico and you are good to go.

Steve

egret

You mean I'm gonna have to share my table with you next time? :woohoo: :woohoo:

egret

It be smellin' good, buddy. :laugh:

egret

Large.......

Car Wash Mike

If you don't mind, just leave your class notes with me. :woohoo:

Mike

egret

Well, thank you kindly Mr. 'Master'! :laugh:

egret

Endless possibilities. We're gonna be dipping that thing in some EVOO and balsamic in a little while. :woohoo:

Jeffersonian

That looks delicious, Egret. I'm still working up the courage to bake on my Egg...this helps.

Scotty's Inferno

Wowzer. That's a show stopper bro. I'd love to have a recipe and instructions if you can. Scott

Smokin' Todd

To be honest I had to look up "Focaccia" to see what exactly it is. Yeah I know I need to broaden my horizons
on food:)That read looks amazing.
Anyway that is one thing I will make soon. This has the same effect as Jay's shrimp burgers..just have to give it a try!
I cant imagine how good that can be for the dough for pizza!
ST

egret

Don't wait another minute! It's just like baking in the oven.......only better, and, more fun.

egret

Thanks for the words, my friend! Go for it......what better time?

EmandM'sDad

Egret, looks like you've started a second career as a baker. The foccacia looks great. Once again you've raised the bar!!

Big'un

Unbelievable Egret. I'll bet it tastes great as is, but after seeing the sidecut view, I'm thinking, seriously upscale bruschetta. I think this may one of your best yet, and that's saying something! Great job!

Desert Filly

HEY....this would be a great dish to walk around the fest with....you know...the proud chef display. Looks great. Randy does focaccia in the oven...may have to try the BGE next.

Kim

egret

Thank you for that, my friend! Hope you're doing well with the sourdough......

egret

:laugh: Maybe I'll let you parade it around if you don't mind! Kinda like payback. :woohoo:

egret

Yo, Michael......I'll give you a call tomorrow re. your phone call. When I'm back here in this computer dungeon I can't hear the freakin' phone ringing.......Too late now...headed for the sack! :ohmy:

Unknown

I have put up several posts over the years with this type of flatbread. This one might interest you folks.

http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=108023&catid=1

Dipstick