whole wheat
Genovese
Sfincione Palmeritana
Sfincione
Barese
Focaccia with altitude (aka..North American style)
Whole wheat version
Puccia leccese (I know, its not really focaccia)
Fugassa (fougasse)
Genovese (baked a little too long)
EVOO Laminated
Genovese recipe from my book Piano, Piano, Pieno....
Schiacciata con l'uva (Tis the season, check out my earlier blog post)
- SusanMcKennaGrant's Blog
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They all look delicious. Salivating... :)
Thank you!
Look at all those beauties! Great work, Susan!
Jay
Thanks Jay!
What a tour de force Susan! While I have become quite competent in making SD bread, I'm still struggling with focaccias and pizzas. I think my main problem is the baking. They usually come out dry and biscuity or very hard and chewy. Struggle to find the right temperature, position in the oven, and heat source setting.
Do you have any useful tips from this extensive experience with them that your photos evidences that you can share?
THank you for your comment Rene. I am a bit of a focaccia addict. I will post a basic recipe I;ve been using for many years soon and perhaps you might find that useful....re: baking....I bake mine at 240C for about 10-15 minutes.
You have mastered focaccia that’s for sure!
I've been trying to master it... For about 30 years. Perfection is elusive though!
Beautiful focaccias.
Benny