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.

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.

 

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