The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Focaccia

Elagins's picture
Elagins

Focaccia

On top: black pepper and parmesan


Underneath: fresh rosemary and garlic


12.5% protein flour, 66% hydration, 5% olive oil, 2% salt, 2% fresh yeast, baked on a stone at 400 for 18 minutes.



Stan Ginsberg
www.nybakers.com

Comments

Mini Oven's picture
Mini Oven

Any left?  I'd like to tear off a chunk for lunch!  If I had a corner, I just might stuff it with crab meat salad. 


Mini

Elagins's picture
Elagins

all gone. they didn't last very long .... 

Mini Oven's picture
Mini Oven

I've been making poolishes lately for my white bread.  I'm off making a little one of my own then. 


Mini