Monday, September 13, 2010

BBA Challenge - Pain a l'Ancienne

We took a summer break from bread baking but fall's coming and we're starting back into our BBA Challenge.  Our next bread to make was Pain a l'Ancienne.  This bread is shown as baguettes, but we decided to shape it into focaccia.  Except for a small mistake I made of reaching for the spray water instead of spray oil to spray the parchment paper with before easing the soft, sticky dough onto it (which meant I had the mess of spraying a new sheet with oil and removing wet sticky dough from the first paper and transferring it!)--other than that--I had absolutely no trouble with this bread.
Focaccia can be topped with oil and any combination of herbs, sun-dried tomatoes, olives, etc., before baking.  I chose to simply drizzle it lightly with olive oil and sprinkle with sea salt. I didn't add any herbs since I wanted the option to add whatever flavor I want when I eat it.  I love it simply dipped in olive oil with salt or in rosemary oil.  Another time I might want to add basil or other herbs to the oil.  I also loved it with my homemade butter spread on it. (See previous post.)  This would make a great panini or a simple sandwich.  My problem is I want to eat the whole loaf right now--I'm well on my way.  I had to hide half of it in the freezer to keep it away from me. 


Reeni said...

Your focaccia looks perfect! Soft and tender and really delicious!

janie said...

Looks really good!