So I got Carol Field's Focaccia book today just after I'd come in from
the garden and saw that the basil was getting ahead of me.

So her basil filled focaccia looked like the ticket-- 2 cups tightly
packed basil leaves in a really cool presentation.

The recipe is on line here-
http://diningsmart.com/Snack/Baked_G..._Focaccia.html

The idea is cool-- make a focaccia dough, roll it flat- cover with
basil, roll it into a log and lay the log into an angel food cake pan.

I think the dough might have been a bit too wet as I'm glad I rolled
it on some saran wrap or I'd have never made it into the pan. The
end result wasn't bad, but IMO the bread was too soft & the basil too
chewy. [and it wasn't nearly as 'basil-y' as I expected it to be.

But I also saw these little cuties this morning-
http://www.cupofsugarpinchofsalt.com...caprese-salad/
so I made a salad and used some extra oil & balsamic vinegar-- and
dipped the bread. Better-- but I hope toasting it in the
morning is further improvement.

Looking forward to this one being done so I can make some *chewy*
focaccia.

Jim

On Wed, 01 Aug 2012 17:51:39 -0400, Jim Elbrecht >
wrote:

> So I got Carol Field's Focaccia book today just after I'd come in from
> the garden and saw that the basil was getting ahead of me.
>
> So her basil filled focaccia looked like the ticket-- 2 cups tightly
> packed basil leaves in a really cool presentation.
>
> The recipe is on line here-
> http://diningsmart.com/Snack/Baked_G..._Focaccia.html
>
> The idea is cool-- make a focaccia dough, roll it flat- cover with
> basil, roll it into a log and lay the log into an angel food cake pan.
>
> I think the dough might have been a bit too wet as I'm glad I rolled
> it on some saran wrap or I'd have never made it into the pan. The
> end result wasn't bad, but IMO the bread was too soft & the basil too
> chewy. [and it wasn't nearly as 'basil-y' as I expected it to be.
>
> But I also saw these little cuties this morning-
> http://www.cupofsugarpinchofsalt.com...caprese-salad/
> so I made a salad and used some extra oil & balsamic vinegar-- and
> dipped the bread. Better-- but I hope toasting it in the
> morning is further improvement.

Those look like cute little appetizers, but I like to eat my tomatoes
in salad with a fork. Trader Joe's has baskets of little tomatoes in
three colors so this one turns out looking and tasting great.
http://savorysweetlife.com/2011/08/t...zarella-salad/
>
> Looking forward to this one being done so I can make some *chewy*
> focaccia.

My Carol Field's book came a few days ago. The recipes that
interested me first were very simple ones - so I have pg 41 bookmarked
and I'll probably make the Focaccia with Rosemary, Oil, and Salt
(Rocaccia Al Rosmarino) first. I always have those ingredients on
hand, so I won't have to buy anything specific to make it.

--
Food is an important part of a balanced diet.

sf > wrote:


-snip-
>
>Those look like cute little appetizers, but I like to eat my tomatoes
>in salad with a fork. Trader Joe's has baskets of little tomatoes in
>three colors so this one turns out looking and tasting great.
>http://savorysweetlife.com/2011/08/t...zarella-salad/

I was so impressed with the basket of multi-colored tomatoes I saw at
a farmer's market a couple years ago, I plant 6 different cherry
tomatoes now- brown, white, yellow, orange, and a couple reds of
different sizes.

The sweet 100s are still my favorite-- but I really like all the
colors in a salad.

>>
>> Looking forward to this one being done so I can make some *chewy*
>> focaccia.
>
>My Carol Field's book came a few days ago. The recipes that
>interested me first were very simple ones - so I have pg 41 bookmarked
>and I'll probably make the Focaccia with Rosemary, Oil, and Salt
>(Rocaccia Al Rosmarino) first. I always have those ingredients on
>hand, so I won't have to buy anything specific to make it.

Let us know how it turns out. I'm still in search of the perfect
focaccia.

Jim

On Thu, 02 Aug 2012 20:40:39 -0400, Jim Elbrecht >
wrote:

> Let us know how it turns out. I'm still in search of the perfect
> focaccia.

From having made it on my own w/o a recipe, I can tell you chewiness
depends on rising. Less is better for focaccia.

--
Food is an important part of a balanced diet.