Focaccia

Welcome to the 'Focaccia' tag page at Technorati. This page features content from the farthest reaches of the Blogosphere that authors have "tagged" with 'Focaccia'.

Latest blogosphere posts tagged “Focaccia”

• Why the cold ingredients for pizza dough?

  
  The Fresh Loaf — Authority: 453
  Im sure many here have Peter Reinhardts Bread Bakers Apprentice. This site is actually the reason I bought the book, and a great buy it was! The pizza dough recipe calls for chilled flour, ice cold water, and judging from his temperature readings after shaping, hes working pretty fast to get them into the fridge. Ive ...
  4 hours ago

• Sanremo History. 1963 – 1965: il Festival prova ad adeguarsi

  
  DaringToDo.com — Authority: 146
  La storia del Festival di Sanremo curata da Francesco Ruga si addentra nel decennio che sconvolse la musica e il costume. Gli anni ’60 entrano nel vivo e nulla sarà più come prima. 1963 – Arriva Mike Il 1963 fu l’anno dell’esordio del grande Mike Bongiorno , impeccabile presentatore e ...
  4 days ago

• hot press

  
  The Fresh Loaf — Authority: 453
  im sorry becouse my english i not something but i hope someone will understand question. im going to buy a hot press for pizza dough, probably 30 cm diameter but i want to make even smaler (25 cm). Is it possible to get a raised edge on smaller pizzas or not? Thanks  
  5 days ago

• Really Yeasty tasting dough, What am I doing wrong?

  
  The Fresh Loaf — Authority: 453
  Hi: Ive been trying to work on making homemade pizza for a long time.  Im a pretty experienced baker but not in terms of yeast based products.  The main problem I have been having is that all my pizzas have an extremely yeasty taste to them.  I mainly make thin crust and have tried all sorts of recipes from Peter ...
  5 days ago

• Sandwich Sentiments

  
  The UrbanWire — Authority: 473
  Wagyu beef. Kurobuta [which means “Black pork” in Japanese]. Hokkaido scallop. These expensive delicacies are definitely not what you’d expect to find in your average sandwich bar. And with cuisine from the Land of the Rising Sun gaining popularity, Kimochi , located in VivoCity , offers a Japanese twist to ...
  5 days ago

• Wait, it’s Monday again?….

  
  Miss Tiffie MUNCHES — Authority: 411
  My quick weekend has been a blur… a yummy one… and a nice, warm and sunny one. A great last weekend before……..Well, we’ll talk about that later :]Saturday night, I had originally planned to cook from my beloved Momofuku book… but wanted something quick and simple instead. MINI PIZZAS!!!!Whole Wheat ...
  1 week ago

• Rosemary Focaccia Bread is Kneadlessly Simple

  
  My Wooden Spoon — Authority: 112
  Bread; it’s what brings our family together when the fresh baked smells are filling the air on a Sunday afternoon. It’s what completes our meal.Bread baking can be quite the task, but it doesn’t have to be and that’s where Kneadlessly Simple comes in.  It’s a tasty cookbook of no-knead bread recipes; ...
  1 week ago

• Liguria Bakery – San Francisco, CA – November 8, 2009

  
  Food GPS — Authority: 434
  Liguria Bakery got to be a running joke. Every time I tried to visit George and Michael Soracco’s artisanal 98-year-old bakery, they were inevitably sold out of their prized focaccia. With each failed attempt, my interest level inevitably grew. If a bakery specializes in a single item, and it consistently sells out ...
  2 weeks ago

• After the harvest, Schiacciata con luva or Grape Foccacia

  
  Bella Baita View — Authority: 92
  So now that our grapes have been harvested, you might wonder what to do with all of those grapes when they seen to be coming out of your ears. Naturally, everyone mostly everyone makes wine, but the wine grapes are so wonderfully sweet and delicious, that if you can stop yourself from devouring them by the bunch, ...
  2 weeks ago

• Lepinja

  
  The Fresh Loaf — Authority: 453
  We were watching that Diners, Drive-ins and Dives show last night and they were at a Bosnian restaurant in Texas.  The chef was making several dishes that incorporated a flatbread somewhat like a pita only much thicker. Ive scoured the interwebs and was surprised at the lack of information on how to make these. ...
  2 weeks ago

• How do you get thin flour tortillas?

  
  The Fresh Loaf — Authority: 453
   Any hints on rolling out thin flour tortillas?  I got some flour tortilla masa and I like the flavor, but I cant seem to get the tortillas thin enough.  I even bought a tortilla press, but they are still too thick.  Is it a matter of resting the dough?  The directions say to knead the dough until smooth, let it ...
  3 weeks ago

• Pizza Dough

  
  The Fresh Loaf — Authority: 453
  Hi ALl:   I have been using American Pie by P Reinhart for dough recipes and for the most part am satisfied. I love the focaccia! For the Napolitano dough, I like it but it always seems like it lacks stiffness, it is too loose. I am a little reluctant to add too much flour and thought I would ask the forum what ...
  3 weeks ago

• frozen pizza

  
  The Fresh Loaf — Authority: 453
  hello, is anyone familiar with freezing formed and topped pizzas (not baked), what would be shelf life at 0 F, type of dough ... any advice is appreciated. and yes i have blast chiller at -40 F. thanks in addvance  
  3 weeks ago

• Does anyone know a very healthy and easy to make pizza recipe?

  
  The Fresh Loaf — Authority: 453
  Hi all, please let me know of good and healthy recipes for pizza, thanks
  3 weeks ago

• What Happened to my Focaccio

  
  The Fresh Loaf — Authority: 453
  For the last several years I have been baking focaccio using Peter Reinharts recipe (with some modifiations). The result has been uniformly excellent, until yesterday. Yesterdays focaccia was terrible; and I have no idea what went wrong. Heres the scenario: I make the focaccio in 3 stages: first a pre-ferment, then ...
  4 weeks ago

• my italian kitchen

  
  Talk of Tomatoes — Authority: 115
  Ciao! It has been awhile, I know . I confess, I have been blogging more on our family blog ( www.familyfrolics.com ) than I have here. Mostly because my chatter has been more about travel—from our year abroad—than about food. Most of my posts on this blog function as a means to provide you stellar ...
  4 weeks ago

• Wanted: Thin, Crispy, Cracker like crust.

  
  The Fresh Loaf — Authority: 453
  We do pizza about once a week at my house, I usually use a crust that is really tasty and comes out quite nice, slightly crisp and chewy. However, a couple weeks ago my daughter said she wanted hers thinner, crisp and crunchy, Cracker like. I have tried rolling/stretching the dough, Pre-baking, oiling. These didnt ...
  4 weeks ago

• Semolina as a substitution

  
  The Fresh Loaf — Authority: 453
  I was making dough earlier today and ran short on flour - (I was using all purpose) So I substituted 1/3 of the flour with course semolina flour. Ill know tomorrow if this was a good move.....wondering if anyone else has done this?.....what do I expect. I would think it would just be a bit more rustic? thoughts? ...
  4 weeks ago

• baguette in herbed olive oil dip

  
  Foodarrific — Authority: 122
  There are days when our school lunches almost resemble a small emergency evacuation and I’m not kidding. We have to be in and out of the house in a half hour or something crazy like that.This... Continue reading this tasty post at Foodarrific.
  4 weeks ago

• Genzano Potato Pizza

  
  The Fresh Loaf — Authority: 453
    I had a big baking day yesterday, with a couple pugliese loaves from BBA using mostly durum flour (made a fine breakfast with butter and honey this morning), the largest ciabatta Ive ever made, and Dan Leaders Genzano Potato Pizza from Local Breads to come with me to a potluck. The potato pizza formula is the ...
  4 weeks ago

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