Kitchen Conundrum

Focaccia- Tuesdays with Dorie

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I have really enjoyed the French Fridays with Dorie cooking group. It’s been a fun way to make sure I get some blogging in each week in addition to my own (mis)adventures in the kitchen and beyond and I’ve also been able to read some really great new blogs from this endeavor.  A big plus.

So, because I have had a lot of fun with that group, I have now also joined the Tuesdays with Dorie- Baking with Julia group.  There are only two recipes a month so it’s not as intensive and it’s baking- so it’s guaranteed to be all yummy things!  (I hope!)

The first recipe I have joined in with is Focaccia. The host this week is Sharmini of Wandering Through.  Make sure you visit her blog for the recipe and visit the LYL section of the Baking with Julia website to see how everyone else did.

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This foccaia is much like the breads we made at Kea Artisanal but with a few less toppings. In this recipe,  I used some whole wheat flour as we are low on AP flour. But it didn’t affect the rise in any way. It still came out fluffy, chewy and had a nice crunchy crust.

A generous drizzle of olive oil that I brought home from Puglia this summer and some roasted garlic with rosemary on top made this a wonderful meal with some sliced tomatoes and mozzarella.

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As with the French Fridays with Dorie group, I can’t reprint the recipe. But you can purchase the book here.

 

Baking With Julia

 bakingwithjulia

 

Comments

    • Renee says

      Hi Sarah! The texture was really just the same as it would be with AP flour. I think had I used more, the density and weight would have been more pronounced. This one turned out pretty light and fluffy. (I also find the ambient humidity affects the outcome too- when I bake bread, etc. Sometimes the rise is off, and sometimes the weight.)

  3. Michael Barnes says

    This looks so good. I can smell the garlic and rosemary already! Can’t wait to try this!

  4. Cher says

    Fun to see you over in the TWD group too!
    Your bread looks lovely. I am sure it made a beautiful meal with the tomatoes!

  7. Elaine says

    I am so glad you joined the group, Renee! Your bread looks wonderful. The wheat flour gave it such a pretty color. Your photos are gorgeous.

  8. TheKitchenLioness says

    Renee, your Focaccia certainly has a beatiful “authentic” look to it – what better way to use some of the olive oil that you brought from Puglia. And the addition of roasted garlic and fresh rosemary is hard to beat.
    Welcome to TwD – nice to see that you have decided to join this group as well.
    Have a great Thursday!

  11. Liz says

    I love that this worked so well with whole wheat flour! And I’m glad you joined the Tuesday group, too…much easier to keep on top of only 2 recipes a month 🙂

  13. andrea janssen says

    Hi renee, a great recipe to start with! It was delicious. You may not publish the recipe but the host will publish it on her website and you can link to it.

  14. Janet says

    Spectacular photos! It is great to know that the whole wheat flour worked so well. Your bread looks delicious.
    Welcome to the group!

  15. Peggy says

    I love the sound of roasted garlic as a topping. I’m interested that you used some whole wheat flour…I often substitute about 1/3 whole wheat flour for AP flour, but didn’t for this recipe. There’s a recipe for whole wheat focaccia in this weekend’s New York Times Magazine, made with all whole wheat flour…I’ll have to try that.