It's been really few years I didn't show up here. Busy but never stopped baking. Focaccia is one of the breads I've baked almost every 2~3 days in the last 3 weeks. It's simple and goes well with about every thing I put on my dinning table and, most of all,  my family and my friends love  it. The dough I use for focaccia is pretty much similar to regular pizza dough. I actually us it for pizza as well.

Bread flour.........600g
Instant yeast.......1-1/2 tea spoons
Sugar...................2 tea spoons
Salt......................2 tea spoons
Olive oil..............2 table spoons
Water..................380 cc
Note: I shap the fermented dough to fit a 30x40 cm baking sheet and let it double. Before baking, I slight sprinkle sea salt then make pockmarks then spray rosemary and olive oil and sliced garlic evenly over the dough . Baking temperature is 200 degree C for 30 minutes or until golden brown.  

This is how I repare my focaccia before baking.

Our house was filled up with pleasant aroma during baking. That really brought up good mood.

Farlic is soft and tender.

Crispy crust plus spongy crumb.

My boy loves the bread a lot.

40 seconds in microwave helps olive oil extract fragrance from rosemary.

Beef soup we had with focaccia for dinner. Beef shank cooked with large volume of chopped celery, onion, carrot and one tomato stewed, and seasoned with sea salt, black pepper, and a cup of red wine. It made good soup itself.

Hi all,

Can anyone recommend a French-style dinner roll recipe?  Something that is crusty (but also relatively easy to tear), has an airy crumb and preferably uses some percentage of whole wheat/rye flour.  I've tried making rolls from my two standard sourdoughs (pain au levain complet et pain au levain from Leader's books) but, while the bread is great, the crust is simply too strong to tear when formed into a 3 oz roll and baked at 400F.  I've not tried substituting pate fermentee for stiff levain but I have thought about it.  At this point, my next attempt will be pain du campain from BBA or one of the liquid levain recipes from Leader's Bread Alone.  Any other thoughts are greatly appreciated!

Thanks.

Whole Wheat Rolls

I wanted to make dill bread so used Floyd’s wonderful recipe for Potato Rosemary Rolls yesterday but replaced the rosemary and sage for a huge pile of fresh baby dill.  Then I added another huge pile of freshly ground black Tellicherry pepper.  We really like things spicy but I was afraid the amount of pepper I used would overpower the dill.  Not having made dill bread before (Tingull's looks so good) I also wanted to try using fresh dill to get a feel for the amount desired.  I ended up using 2 1/2 teaspoons of freshly ground pepper a