May 7, 2013 - 11:04am
pain a l'ancienne focaccia
From Artisan Breads Every Day.
First time making focaccia.
I sprinkled dried herbs on top, and baked a little too long and charred some of the herbs. Also had trouble dimpling the dough, and didn't do the final proof long enough so some of the dimples disappeared in the oven spring. But the kids loved it!! That's what counts :)
Share
delightful even for us older kids! Looks perfectly baked and hopefully as delicious as it looks.
Happy baking
Thumbs up in the deliciousness department! This cold fermentation is gold! Add to that onion, garlic, basil, lemon peel, paprika, fennel, oregano, black pepper, ginger, thyme, rosemary, olive oil and grated parmigiano reggiano...
Here's what the kids had to say, "It's cheesy and tastes [airy] like cake."
Sounds delicious!
And all that you put in it---makes my mouth water. I made that pain a l'ancienne once (Reinhart, yes?) as both baguettes and focaccia, and I agree with you. It is gold--and relatively easy to bake. But what you added makes it so special!
Yes, Reinhart. I've made the baguettes a few times too. I loved the fact that I didn't need to worry about shaping, just cut, place and bake. I want to make the focaccia again to see if I can dimple it better.
The focaccia looks yummy! No doubt your kids loved it.
I haven't made the focaccia from this recipe, but I've done the baguettes! They are good. This looks great too. I tried a focaccia recipe from FWSY by Ken Forkish and mine was flat and didn't hold the dimples at all! I'll have to try this one!
Thanks, Alpana and callie22. I should be making it again soon. Next time I'll let it proof longer (so impatient though, especially at final proofing).
FWSY is on my list to get! So many breads, so little time.