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.
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.