Had this with a yummy greek salad
Bet this one didn't last long! Thanks for sharing!
All gone the same day Cathy .... LOL !!!! ..... Lunch then Supper
Let me guess this is your Ciabatta recipe and instead of forming it into a slipper and letting it raise - you degassed it and put it on a pizza pan. Then you sprinkled the top of the dough with olive oil and topped it with rosemary sprigs. Right? Maybe you added another teaspoon of olive oil to the dough too... maybe not.
Our favorite pizza dough is a Focaccia Romanna recipe.
Well done and happy baking
Our favorite pizza dough is Focccia Romanna. Well done and Happy baking
Quite a lot to you recently dabrownman. You've made the gremlins angry somehow.
it seems. You would think after all of these years this could get fixed?
Sorry Wartface you guessed 'Totally' wrong, nothing like it ..........................
plain flour + semolina flour + lots of olive oil, totally different taste and texture
it's like momma use ta make ..... :)
I noticed on the chart that Jacob posted on his bakers percentage page a list of all types of bread and their basic formulas. That list had both ciabatta and focaccia nearly the same with the exception of the fat, in this case olive oil for the actual dough. I know there's a lot of olive oil on the exterior of focaccia bread.
Looks great! Would you ind sharing the Foccacia recipe?
dabrownman ...... Do you mean 'Pizza Bianca' the famous pizza of Roma?
made with some EVOO, sugar, instant yeast half AP and half Bread flour with 2% salt, fresh rosemary. sun dried tomato and garlic in the dough retarded 18 hours is Focaccia Romanna. It makes great focaccia but also makes the best pizza dough ever!