By WaterMelon on February 18, 2004
Photo by Fairy Nuff
Photo by Fairy Nuff
"There's nothing as wonderful as a freshly baked focaccia. Adapted from "Bread" by Treuille and Ferrigno. i even love this plain, without any filling. You can use anything for the filling; iI've included another variation. Generally, any Italian-style ingredients such as roasted peppers, sun-dried tomatoes, olives, capers, fresh herbs (esp basil/oregano) or grilled aubergines, will complement this bread. Just remember that any topping/filling must be cooked in the same time that it takes the bread to bake. Therefore, vegetables need to be chopped/sliced, and partially cooked (roasting/parboiling before they are used. Prep time includes dough rising/proving."
Serving Size: 1 (120 g)
Servings Per Recipe: 12
"This made a wonderful companion to our Italian dinner. I was nervous about it, because it looked SO big going into the oven, but it turned out so well and delicious that the two of us finished it off in one day. We'll have fun making this over and over, experimenting with different fillings."
"I tried this recipe after not baking bread in years and boy did it turn out well. I discovered that I'm not ahuge fan of gorganzola, so it was a little too gorganzolaish for my taste, but the instructions were easy to follow and it really turned out beautifully. I'll try it again maybe with a slightly milder cheese."
"I made this last week it turned out lovely,It was my first attempt at baking bread by hand,very easy to follow recipe,thank you."
"I used gorgonzola with some roasted red and yellow peppers and had to leave out the basil because I didn't have any on hand. This is really a meal in itself for probably 3-4 people and because it looks so beautiful and can be made in advance, I suspect it would be a lovely party or BBQ dish. I also liked this recipe because now I know what that thing is I do to make round balls of dough (chafing)! I ended up using a pasty style of crimping the edges closed which resulted in a beautiful bread. I find gorgonzola a little strong so I might try the alternative with tomatoes, mozzerella and rocket soon."
"I really enjoyed making this bread - and it was so delicious. Thanks for posting this recipe!"
"Great recipe, Watermelon and great bread.I did have to substitute the gorgonzola because Australia doesn't allow unpasturised cheeses into the country. No matter though because the bread turned out wonderfully - the texture is so light....I had a number of slices when it came out of the oven :) . I used a mixture of swiss and cheddar cheeses as well as the mozzarella. This is a recipe that I'm sure a lot of bread lovers would enjoy!"