The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


Moots's picture

Prosciutto on focaccia-safe? Help, please.

June 3, 2012 - 6:42pm -- Moots

I have 2 pans of PR's focaccia with a prosciutto and sundried tomato topping in the oven, right now. While the two of us are hungry and impatiently waiting; I know there will be a ton of focaccia left over. I'd love to take some in to work to share, but I don't want to kill anyone. Do I have to refrigerate the focaccia overnight or is it safe to leave bread made with cured meat out?

Thanks for any help!


Mini Oven's picture
Mini Oven

I got to playing with pepper jelly. 

Ingredients:  gelatin, sugar, one orange habanero, assorted sweet garden peppers, one garlic clove, water, and one glass 250ml.   Method: slice everything colorful and thin and mix with sugar, gelatin and a little water to let all the vegetables shrink and curl up for about 6-10 hours.  Amazing how they do that!  Bring to a light boil until passing the gel test on a cold plate.  (about 10-15 minutes)  Pour into hot sterilized jar and cap, let cool. 

The color of the jelly is not as dark as this picture, it barely has color at all, a light clear hint of orange with red, green, yellow and orange squiggles.



flour-girl's picture

Chicago-style deep-dish

April 8, 2009 - 6:57am -- flour-girl

Hi --

I just posted a wonderful Chicago-style stuffed-crust pizza over on Flour Girl.

I know we talk a lot here about light, crispy thin-crust pizzas here, but there's something to be said for a chewy, buttery, dense Chicago-style pie now and then.

I stuffed last night's pizza with spinach and cheese.

What do you all like best in your deep-dish pie?

Happy baking!

Flour Girl

merrybaker's picture

Herbs fell off focaccia!

June 1, 2008 - 12:49pm -- merrybaker

I tried to top a focaccia with whole sage leaves. I let the dough rise, spread it with olive oil, dimpled it, and put on the leaves in a pretty pattern. In the oven the leaves got all crispy and delicious. Yum! But when I picked up a slice to eat, all the leaves fell off. The same thing has happened with rosemary, but to a lesser extent. Must I brush the dough with egg-wash? Then how would I get the oil on top? Thanks!

dmsnyder's picture

Something to do with bread: Crostini

June 1, 2008 - 12:35pm -- dmsnyder

The sourdough bread is cool enough to slice, and the oven is now free to roast the chicken for dinner. The chicken liver, heart and gizzard are sitting there, forlorn and neglected. Don't let it happen! Make crostini! 


2 T olive oil 
1/4 cup finely chopped shallot
1 large chicken liver, chopped very fine
1 chicken gizzard chopped very fine 
1/4 tsp dried tarragon
Dash or two of salt
4-6 grindings of black pepper
3 T of Marsala  

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