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Breakfast Focaccia !
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SmokinGuitarPlayer
Posts: 698
Since I made a couple of batches of no-knead bread dough yesterday I thought I'd whip up some breakfast focaccia. Baked at 525 deg on large egg. On the plates also are some of my "freaky Italian dried peppers" which really are good with eggs / bread etc.
The focaccia got great ... nice crust and crumb and the eggs were a little over / hard cooked for my taste but I wanted to be sure the focaccia/bread part was fully baked.
The focaccia got great ... nice crust and crumb and the eggs were a little over / hard cooked for my taste but I wanted to be sure the focaccia/bread part was fully baked.
Fred A. Bernardo , owner of Tasty Licks BBQ Supply in Shillington, Pa.
Comments
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Bread looks great and the peppers cetainly look "freaky". Maybe you add the eggs later in the bake?
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Yes, I was considering pre-baking the focaccia a little before adding the eggs ... I'll probably try that next time. FB/SGPFred A. Bernardo , owner of Tasty Licks BBQ Supply in Shillington, Pa.
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looks like a great breakfast idea.
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That does look like it came out great. I think adding the eggs a little into the cook probably would be a good idea.
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YoU are killing me ,did not have breakfast and that looks great!!!
GOOD EATS AND GOOD FRIENDS
DALE -
It WAS great ...just a memory now until next time!Fred A. Bernardo , owner of Tasty Licks BBQ Supply in Shillington, Pa.
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They are freaky alright. I've been eating them since I was a kid. I have a pretty good video showing how I cook them, learned from my mother. Also, if you were ever in our store , there are zillions of those peppers on strings drying all over the place. A lot of people think they are plastic decorations!Fred A. Bernardo , owner of Tasty Licks BBQ Supply in Shillington, Pa.
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I'm already working on lunch. I've got more of the "plain" focaccia in my fridge and a hard salami I brought back from Molinari's I bought on my recent trip to Tony G's pizza school in San Fran.. ... I hear that calling me now... Where's the provolone?!! :PFred A. Bernardo , owner of Tasty Licks BBQ Supply in Shillington, Pa.
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Make the focaccia lots thinner next time (closer to pizza thickness) and you won't have overcooked eggs.
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It's usually easier to fry the eggs separately and add them to the bread at the end. Fewer tears that way....The Naked Whiz
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Yum! Toad in the hole without the hole! Toad on the dough?
It reminds me of this post from Smitten Kitchen:
http://smittenkitchen.com/2010/03/breakfast-pizza/
Perhaps a new pizza eggsperiment?
-MEgging in Crossville, TN -
Thanks good idea.Fred A. Bernardo , owner of Tasty Licks BBQ Supply in Shillington, Pa.
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I thought about doing that but too "safe" :laugh:Fred A. Bernardo , owner of Tasty Licks BBQ Supply in Shillington, Pa.
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Very nice
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I forgot the bacon! wow ..that is beautiful breakfast pie ..I gotta remember to go for the bacon / sausage etc. next time, thanks for the inspiration!Fred A. Bernardo , owner of Tasty Licks BBQ Supply in Shillington, Pa.
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Thanks it was really good.
FB/SGPFred A. Bernardo , owner of Tasty Licks BBQ Supply in Shillington, Pa. -
Great cook. It looks great. Reminds me, I have to make bread this afternoon. Keep up the good work.
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