Cookaholics Bulletin Board

omg...I just had one the edges (I trim for sandwiches), and it totally brings me back to working at the Biltmore (where I made focaccia all the time). Man, was that good.

There is nothing (and I mean nothing) like a homemade focaccia.

Amy

You know, that focaccia was so good (and eagerly eaten by all the guests) that I think I'm going to have to start a new batch today.

Amy

Glad you liked it -- I'm making one today, too, but I substituted half of the bread flour for the whole grain flour mix I made from Baking with Whole Grains (I'm supposed to get more fiber in my diet). I'll let you know it turns out.

I'm going to make this focaccia tomorrow, and would like to incorporate some olives. Could I just press them into the dimples?

I'd actually incorporate the olives into the dough.

Amy

That's what I'd do. If I were to incorporate them into the dough, I'd probably chop them up. The question is probably whether you want the flavor throughout the bread, or a burst of flavor when you'd bite into them. I like the latter.

Thanks. I'll incorporate the olives.

I am now making my third batch of this bread this week. It is so, so good, and unbelievably easy. Granted, you need to be at home to make it work as written, but the active time is nada.

Amy

Amy,
Did you use the malt powder.?...That is new to me, as I don't make bread much......I am wondering if it really makes a significant difference. If it does, I'll get some......I see KAF has it.........Is that something that is in the usual grocery stores??? Thanks,Karen




Stupid Buckeyes...........