Rustic Savory Focaccia

Clay Q

Here are a few pictures of a hand made focaccia I baked today. The savory is sun dried tomato pesto, fresh Italian herbs and sweated onion. Good virgin olive oil, flaked salt and a touch of sugar round out the toppings.

Baked in my large egg at 400°, 20 minutes and checked with thermapen at 215° internal in the center, all done. Kinda looks like a big bread pizza!


Let'er cool and slice. Ooooooooo boy!

I love this stuff. Very tender crumb from the olive oil, bursting flavor, rich aroma, a meal in itself.

I'll be makin this again! :woohoo:

Texas Eggie

wow - making me hungry an I just ate.

bobbyb

Man that looks good!

Bash

That looks great.

Can you share the recipe? I'd like to give that a shot.

Great pics, as usual!

Clay Q

Recipe is loosly based on my ciabatta bread with changes and additions that are eyeballed and not measured.
I recommend Peter Reinhart's book 'The Bread Bakers Apprentice'. I've learned a lot from Peter-there are several focaccia recipes with side notes in his book.

Bash

Thanks - I think I buy the book. Heard several folks mention it - must be good.

Booking It

What a beautiful crumb on that focaccia! That looks way better than any focaccia that I have seen in any bakery. And you eyeballed the ingredients? You're braver than I am... I am little miss weighs everything when I bake.

Peter Reinhart's book is amazing, isn't it?

Hoss

I LOVE IT!Any recepie tips???? :huh:NEVERMIND,I had not read previous posts!Sorry!

Clay Q

Thanks. I was all smiles when I tasted the focaccia because I just made something better than the local bakery/restaurant in town. I've had foccacia in town that was just puffed up white bread without good structure, and no zesty toppings. The real stuff could have all kinds of different toppings... sometimes nuts, meats, olives, flavored oil, fresh garlic, cheese, peppers. I'd like to try some cheese next time. Focaccia is like pizza, I guess. The aroma is wonderful around the egg when it's baking.
Yup, Peter's book is a good one, great pic's also.

Clay Q

Thanks Hoss. I see your well on your way with hearth breads. My tip is to keep on baking. The more experience you get the better the bread gets! Recipes are many.....start basic...some of the best bread is nothing more than flour, water, yeast and salt. Then the magic happens. And the butta shot! :woohoo:

Hoss

Thanks!

JLOCKHART29

I bet you'll be making that again!! Looks wonderfull. That is my favorite kind I get at the old Walmart bakery. Can only guess how much better yours is! :woohoo:

Beli

Doesn't get much better than that mi amigo......Congratulations!!

Frank from Houma

That is over the top Clay.

Clay Q

I'm going to a BBQ meeting next month, local town folks interested in learning and sharing and I was asked to demo a bread recipe for the group. I think I'll do this rustic focaccia. So that means I gotta practice so it looks like I know what I'm talkin about! ha ha ha ha Yeah, I'll be makin it again soon.

Eating it now for breakfast, lightly toasted and buttered.....impressive bread. This would make a great addition to the menu for a party. Think pizza, then think Rustic Focaccia.

Clay Q

Thanks Beli, ...When we cook it BETTER at home, home is where it's at.
Have a great day!

Clay Q

Thanks man,
I'm my own worse critic and this bread impressed me. Now I gotta start writing things down, taking notes, documenting, so I can make this again and again. Giving a bread demo next month to a group of BBQ folks in town. This rustic focaccia seems the right choice to share. What I'm looking forward to is the various toppings I can use. Think pizza, then think Rustic Focaccia. Sky's the limit to what goes on (and into) this olive oil rich bread. Flavor is what it's all about. And, of course, the fun of baking and sharing!

Clay Q

Thanks, ...There's always room for rustic focaccia, you know. :laugh:

Clay Q

Thanks, was exciting to make and fantastic to eat.
Think pizza, then think Rustic Focaccia! :cheer:

Unknown

just slammin Clay, you do have a way with food, course I'da tossed on some hot peppers for good measure, Marc

Clay Q

Hot peppas it is....red peppa flakes would work.
Thanks Zip. I'm gonna kick it up a wee bit with Uncle Franks hot sauce and butter for dippin wings this afternoon,...that's about as hot as things get around my place :laugh:
Your humble culinary student,
Clay

Serial Griller

Ciabatta bread recipe makes the best focaccia.Nice crumb and crust!
Great choice of toppings Clay!

Desert Oasis Woman

well, you certainly changed our plans for "dinner rolls" with today's cook! Thanks, your texture looks perfect, to boot :woohoo:

Clay Q

Sorry 'bout changing your plans... :P
Crumb is soft, rich with olive oil, fun to eat because it's loaded with flavor. Not a heavy bread at all with the bubbles. Yummmm factor 10.
Thanks and stay tuned next week for more.

Clay Q

Thanks. Yeah, I bridged from ciabatta to focaccia. Going to try other toppings next time. That's another great thing about focaccia, the toppings change so nobody gets bored and I can 'custom' bake with a preference. :cheer:
More Rustic Savory Focaccia next week!