The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

pain a l'ancienne focaccia

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PDLarry's picture
PDLarry

pain a l'ancienne focaccia

From Artisan Breads Every Day.

First time making focaccia.

I sprinkled dried herbs on top, and baked a little too long and charred some of the herbs. Also had trouble dimpling the dough, and didn't do the final proof long enough so some of the dimples disappeared in the oven spring. But the kids loved it!! That's what counts :)

dabrownman's picture
dabrownman

delightful even for us older kids!  Looks perfectly baked and hopefully as delicious as it looks.

Happy baking

PDLarry's picture
PDLarry

Thumbs up in the deliciousness department! This cold fermentation is gold! Add to that onion, garlic, basil, lemon peel, paprika, fennel, oregano, black pepper, ginger, thyme, rosemary, olive oil and grated parmigiano reggiano...

Here's what the kids had to say, "It's cheesy and tastes [airy] like cake."

Floydm's picture
Floydm

Sounds delicious!

joyfulbaker's picture
joyfulbaker

And all that you put in it---makes my mouth water.  I made that pain a l'ancienne once (Reinhart, yes?) as both baguettes and focaccia, and I agree with you.  It is gold--and relatively easy to bake.  But what you added makes it so special!

 

PDLarry's picture
PDLarry

Yes, Reinhart. I've made the baguettes a few times too. I loved the fact that I didn't need to worry about shaping, just cut, place and bake. I want to make the focaccia again to see if I can dimple it better.

Alpana's picture
Alpana

The focaccia looks yummy! No doubt your kids loved it. 

callie22's picture
callie22

I haven't made the focaccia from this recipe, but I've done the baguettes!  They are good.  This looks great too.  I tried a focaccia recipe from FWSY by Ken Forkish and mine was flat and didn't hold the dimples at all!  I'll have to try this one!

PDLarry's picture
PDLarry

Thanks, Alpana and callie22. I should be making it again soon. Next time I'll let it proof longer (so impatient though, especially at final proofing).

FWSY is on my list to get! So many breads, so little time.