The February 5th savory recipe selection for the baking group, Tuesdays with Dorie: Baking with Julia, found on pages 143-145 is
Host blogger: (recipes can be found on her blog)
Sharmini of Wandering Through
February 3, 2013
Ravens win the Lombardi Trophy
Baked the Focaccia Bread for dinner on Super Bowl Sunday.
Instead of rolls, I opted to make a sheet pan of Focaccia.
Found a tip on video (starts at 5.35) by Anne Burrell, a Foodnetwork Chef. When dimpling the dough, tear into the dough to ensure the uneven look. If not, the indentations will be subtle or disappear when baked. Focaccia should look rugged. You WANT to see nooks and crannies and unevenness.
I oiled a half sheet pan (18x13x1) with ¼ cup olive oil. Placed the dough on the oiled pan. Then, turned the dough over to oil other side. Proceeded to dimple the dough with my fingers and made cuts into the dough. Once done with the dimpling, I spread a bit more oil over top.
~ Ready for the Oven ~
For flavoring, I mixed together dried thyme, garlic powder and black pepper and sprinkled it on the dough. Then to finish, sprinkled sea salt over all.
~ Just out of the Oven ~
I purchased Focaccia once and liked it. It’s my first time baking this flat Italian bread…so good!
My family LOVED the Focaccia bread.
Enjoy the savory and sweet recipes…
It’s my last post baking with the TWD:Baking with Julia group. I’ve got other plans and need to make room for them. Look forward to my new endeavors…
Sometimes SAVORY…cooking is art revealed
Photography by Carmen Ortiz ~All Rights Reserved.
Not to be used without permission.