The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Pizza, focaccia, and flat breads

There are a million different varieties of topped breads.
Discuss and share your favorite ideas here!

Teresa_in_nc's picture

Recipe for Herbed Panini Rolls

April 26, 2007 - 4:21pm -- Teresa_in_nc
Forums: 
Pizza, focaccia, and flat breads

There were a couple of requests for this recipe when I posted a picture previously. Sorry it took me so long to post this recipe. This recipe turned out very well. I just need to find the time to make them again. I'm trying to insert a picture, but I don't have much luck doing that on this forum. The picture is somewhere on this forum.

1 t. yeast

1/2 t. sugar

3 1/4 cups all purpose flour

1 1/4 cups lukewarm water

1 1/2 t. salt

3 TB Olive oil

2 t. (total) mixed herbs (resemary, oregano, basil - or blended Italian herbs)

Share
  • Facebook logo
  • Twitter logo
titus's picture

Focaccia, Carol Field , Confusion

April 25, 2007 - 11:58pm -- titus
Forums: 
Pizza, focaccia, and flat breads

I have Carol Field's book, "Focaccia: Simple Breads from the Italian Oven" and I was thinking of using some of her recipes.

Problem: She makes a big point of saying how a starter give so much more flavor, structure etc to the dough and she proceeds to give a recipe for one. She says to measure it before using it and some of her recipes include the amount of starter to use.

Other recipes call for a simple sponge that sits for about 45 minutes.

My questions:

What is the difference between using the sponge or the starter?

Share
  • Facebook logo
  • Twitter logo
sadears's picture

Stromboli

February 10, 2007 - 3:10pm -- sadears
Forums: 
Pizza, focaccia, and flat breads

I made a stromboli today.  Pics are below.  They didn't turn out too great, but the stromboli was FANTASTIC.  I put onions in it, which one of my nieces and my nephew don't like.  Even though it still had an oniony taste after they picked out the onions, they said it was really good.  And, getting a compliment out of my nephew is very rare, indeed.  I put an egg wash on it, but it didn't brown as I had hoped.   But, this recipe was a keeper.  It was unanimous.

Share
  • Facebook logo
  • Twitter logo
sadears's picture

Stromboli/strombolini

January 24, 2007 - 9:38am -- sadears
Forums: 
Pizza, focaccia, and flat breads

They don't look the same.  I'm in search of a recipe that will take me back to my days in the Philadelphia Shipyard.  Ernie the Stromboli Man (that's what he was called) would come to the barracks and sell a variety of stromboli.  I want to try to make that.  The only ingredients I am sure of is pepperoni and cheese.  I've dough recipes that seem simple enough, but...any suggestions?

 

I should probably stay away from that, though.  I gained 20 pounds during those few months.  ;-(

 

Steph

Share
  • Facebook logo
  • Twitter logo
Kate's picture

Taking dough out of the fridge...

January 20, 2007 - 4:42pm -- Kate
Forums: 
Pizza, focaccia, and flat breads

I have this fantastic pizza dough that I make with my sourdough starter and usually I mix it up in the morning and about 8 hours later, after it has doubled in bulk, I bake with it. But I just made some today and I put half of it in the fridge and I'm wondering what to do tomorrow. Some books I have seen say to take it out of the fridge and two hours later bake with it, but I have noticed it still takes nearly the full 8 hours to double in bulk - so, do I wait the 8 hours for it to double, or do I just have to let it warm up a little? Did the night in the fridge take away its need to double? 

Share
  • Facebook logo
  • Twitter logo
CBudelier's picture

another pizza dough recipe

January 12, 2007 - 7:38am -- CBudelier
Forums: 
Pizza, focaccia, and flat breads

Here is the recipe we've been using for years to make our traditional Friday night pizzas:

1 c. hot water (110-155 degrees)

1 1/4 tsp. yeast

1 tsp. sugar

2 Tbsp olive oil

3 c. flour (can use white all-purpose or use half AP/half whole wheat)

 

Proof yeast and sugar in water until bubbly. Mix in oil and flour. Knead several times until smooth. Put dough in an oiled bowl and allow to rise about an hour. Roll or toss to desired size.

Share
  • Facebook logo
  • Twitter logo
sphealey's picture

Yam pizza - ideas requested

October 22, 2006 - 12:55pm -- sphealey
Forums: 
Pizza, focaccia, and flat breads

To mark the completion of their study of the literature of the Igbo people of Nigeria, my son's Literature class is having a Happy Yam Day. He has requested that I make yam pizza for him to take in.

OK, so after doing some research on yams (not to be confused with sweet potatos for we USians), both on the Internet and at my local international foods store, I find that the Ghana yam is probably the closest thing to the Nigerian yam available to me.

Share
  • Facebook logo
  • Twitter logo

Pages

Subscribe to RSS - Pizza, focaccia, and flat breads