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« Embroidery With Sprinkles (And Other Cuteness) | Main | Crispy-Chewy Salted White Chocolate Oatmeal Cookies »

05/11/2011

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Michelle M.

Mmmmmm... yummy! This one is definitely on my to-bake list!

Dianasaurous

Oh my! That looks so freakin' good!!

yummy supper

Great shots of the whole process. Felt like I was there in the kitchen making that tasty focaccia!
By the way, I keep thinking of your sprinkle embroidery and how fabulous it was!
-Erin

denver accident lawyer

That's so delicious... mouth-watering.

DK

Oh yum! I could totally make this too I think. I like mine with oil and vinegar too since the bread is usually so flavorful on its own. Awesome photos, you made me hungry yet again.

Laythetable

Wow, definitely going to make it this weekend!

Lisa

I have the book but I like your step by step better ;) What brand/type of flour did you use? Does it make a difference do you think? I've been baking with regular all-purpose flour but would like to start using whole wheat.

Clockwork Lemon

Lisa: I use Robin hood flour. Here in Canada we have very few choices of flour brand and the gluten content doesn't vary too much from brand to brand. In the USA the brands vary quite a bit with their gluten content. I think that King Arthur flour has the highest level of gluten. I used bread flour but you're probably safe with all purpose if you don't want to buy a bag of flour for just one kind of bread. The extra gluten in the bread flour gives it more stability and more of a chewy texture though.

I like adding whole wheat to my breads, like the oatmeal buttermilk one, but I wouldn't do this recipe with whole wheat. The moisture amount has to change because whole wheat sucks up extra moisture and makes things so much denser. It would taste very different and it would be sad to use up costly olive oil on a bread that doesn't taste very good.

Joyti

It looks and sounds rather like a real, perfect focaccia. Yum!

Mylifeunderthebus

Oh you had me at garlic and herbs.....This I have to try! The boys will devour this in a minute!

Mary at n00bcakes

You know...as pretty as focaccia is...it's just not a bread I can get into. I'm not sure if it's the texture or the flavor...I just...never really liked it much. And this is the fresh stuff my brother makes! Sure does look pretty, though. :D

Laythetable

just wanted to let you know I made this today and it was well worth the wait! I took the dough out of the fridge and left it for 9 hours rather than 3 as was at work but results were fantastic. Have already had requests to make it again! Thanks so much for sharing this recipe.

rhichi

Mmmm delicious. I actually did end up using whole wheat flour and it still came out great. I scaled it down to about 4 1/2 cups, so it's denser but not bad at all.

tomyprint.com

looks delicious also good looking, “hey, give me one”.....

Noelove

StumbledUpon here. That looks fantastic and so easy too!

Judy@Savoring Today

Fresh focaccia on the streets of Cinque Terre is a memory I will always cherish about Italy. Yours reminds me of that amazing time, looks wonderful, thanks.

Luca

why guys get tomatoes on it after cooking...i'm italian! i did it...and i found focaccia in every bakery!! and here in apulia it taste really really good!!!

Kristan

I just made this bread today and I wanted to thank you because it is delicious!! I do have a question, though; is it possible to make teh dough and then freeze it? Or, if you know, does the bread turn out ok if you make it and then freeze it?

Sam Henderson

Looks great!

KC

My husband finally tried making this for me and it was AMAZING! We used Herbs de Provence and Garlic to flavor ours. We will definitely be making this again! It seriously was the best bread I've ever had! Thank you so much for sharing!

Steve Mitchell

Thanks for the recipe and instructions. I made this one evening for guests and they loved it. It was delicious. I also sprinkled some kosher salt on top.

theultimatefoodaddict

the bread looks so pretty, yummy and fresh! i want to try it so bad! thanks for sharing! :)

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