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”

• Pizza Dough

  
  The Fresh Loaf — Authority: 452
  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 ...
  2 days ago

• frozen pizza

  
  The Fresh Loaf — Authority: 452
  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  
  6 days ago

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

  
  The Fresh Loaf — Authority: 452
  Hi all, please let me know of good and healthy recipes for pizza, thanks
  6 days ago

• What Happened to my Focaccio

  
  The Fresh Loaf — Authority: 452
  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 ...
  1 week ago

• my italian kitchen

  
  Talk of Tomatoes — Authority: 98
  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 ...
  1 week ago

• Wanted: Thin, Crispy, Cracker like crust.

  
  The Fresh Loaf — Authority: 452
  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 ...
  1 week ago

• Semolina as a substitution

  
  The Fresh Loaf — Authority: 452
  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? ...
  1 week ago

• baguette in herbed olive oil dip

  
  Foodarrific — Authority: 121
  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.
  1 week ago

• Genzano Potato Pizza

  
  The Fresh Loaf — Authority: 452
    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 ...
  1 week ago

• Bread Baking Season

  
  Sac Foodies — Authority: 120
  As the weather cools (although this past weekend was glorious!), my thoughts always turn to baking: bread, cookies, scones – you name it. I look for any excuse to pull out a cookbook and make a real mess in the kitchen. Last week, my inspiration for baking was not only the weather, but some extra virgin olive oil ...
  2 weeks ago

• pizza stone on the bottom of the oven floor

  
  The Fresh Loaf — Authority: 452
  I just got a new range that has a convection oven with hidden coils.  Does any one no if it is safe to keep my pizza stone directly on the floor of the oven?  I would think that putting directly on the bottom would make for a very nice crispy bottom crust.  Thank you.
  3 weeks ago

• Finally, focaccia

  
  Minimally Invasive — Authority: 106
  Finally. It took two weekends of tweaking, combining and adapting recipes, but I finally settled on a Concord grape focaccia (inspired by schiacciata, but less desserty) we couldn’t stop eating. Gil did his damage to it while I was away at work, but each night before bed, I stood at the counter nibbling on tiny ...
  3 weeks ago

• Chicken Salad Focaccia Sandwiches

  
  RecipeMuncher — Authority: 153
  Do you - if you are a food blogger - feel like sometimes you will never catch up?? I don’t even cook 7 days a week , but sometimes I feel like I’m never going to be able to work my way through the recipes I’ve made and tak (...)
  3 weeks ago

• Focaccia baked from Artisan Bread in Five Minutes A Day

  
  The Fresh Loaf — Authority: 452
    Focaccia baked from the recipe in Artisan Bread in Five Minutes A Day . I meant to take a picture when it first came out of the oven, but it smelled so dang good, dinner was ready, and we were hungry!
  3 weeks ago

• Wet dough and hand held mixer

  
  The Fresh Loaf — Authority: 452
  Ive been searching the archives and cant find an answer to this. Has anyone actually had success making very wet doughs (like about 85-95% hydration) for pizza or ciabatta using a light duty hand held mixer? We are traveling to visit our son and they want me to make them some pizza. The problem is that they dont do ...
  3 weeks ago

• 1617. BACON, CHEESE and OLIVE FOCACCIA

  
  The Bacon Show — Authority: 127
  serves two 4 rashers thin bacon, rind removed, halved crossways 1/3 cup tomato chutney or relish 100 grams mozzarella cheese, thinly sliced 2 pieces round focaccia bread 2 tablespoons pitted kalamata olives, sliced small basil leaves, to serve french fries or potato straws, to serve Preheat grill on medium. Thread ...
  4 weeks ago

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