Thursday, August 25, 2011

Focaccia and Focaccia con Formaggio


The 66th and 67th breads in this challenge are also loaves that I'll pair and discuss together. The 66th bread is focaccia and the 67th is focaccia with formaggio (focaccia with cheese). Both use Hamelman's ciabatta dough as a starting point.

With the former, the dough is divided into one pound pieces and placed in round pans, is covered with toppings, and is baked. In my case, I topped one with caramelized onions, blue cheese, and walnuts, one of my favorite combinations for focaccia. The other I topped with olive oil and chopped fresh rosemary. Any number of other toppings could be used. Hamelman provides a short list of other possibilities.

The focaccia with cheese is a bit different. It uses one and a half pounds of dough divided into two pieces. The pieces are rolled out. One is covered with ricotta cheese, salt, pepper, and fennel seeds. (I omitted the fennel seeds.) The second piece of dough in placed on top and crimped to the lower piece. Brush with oil, sprinkle on salt, add a few slits, and bake.

As you can see from the photos, I had a hard time waiting. I just barely got the photos. Both were excellent.


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