Focaccia topping

any advice on what to come on top - other than rosemary, oil and olives?

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Sesame seeds and sesame oil. Yummo!

Try shredded sharp chedder cheese and sliced pickled jalapeno peppers-JimZ

Caramelized onions, goat cheese and sauteed mushrooms. Goes over well at my bakery.

- Very thinly sliced potatoes (new potatoes with skin is the best) with scattering of blue cheese and few sprinkle of rosemary or sage and olive oil.

- Roasted/chargrilled peppers, skin removed and cut into thin strips and a few bits of anchovy and olive oil.

- Chopped olives (you can mix them into dough, too) and garlic and lots of parsley.

- Chopped hazelnuts, good quality sea salt (coarse) and good extra virgin olive oil

- Strong flavoured air-dried ham (like Parma ham or Serrano ham, etc. or even chopped chorizo), chopped small with chopped garlic, rosemary and/or sage and olive oil.

- Grated Parmesan/Pecorino cheese with coarsely ground black pepper and olive oil.

etc. etc. etc. etc. )

IMO, when you start adding toppings to Foccacia you begin the process for making it into something closer to a pizza.

When it's on the coolling rack, a small amount of grated hard cheese along with the traditional rosemary et al seems appropriate but extending the effort beyond that level seems to me to be an intrusion on the basic form of Foccacia.

I respect your personal opinion on how focaccia should be, but there are lots of authentic Italian recipes for focaccia with various kinds of toppings, you know. All of the above suggestions I wrote above from the Italian cookbooks or other sources by respectable Italian chefs, FYI. ;)

Carol Field, author of The Italian Baker, wrote an excellent and most worthwhile book on focaccia.

Never heard of the book or the author (I have two large-bookshelves-full of cookery books :p), but very intrigued and googled about it. Apparently she's even written a book totally dedicated to focaccia! Pity my local library doesn't have it on their catalogue.

After waiting almost a month, yesterday I picked up Carol Field's book dedicated to Focaccia from the library. It looks like the bread is as versatile as our sandwich breads so there are a multitude of fillings and toppings. As of right now, the soft, silky dough is almost ready for topping and baking. Will roughly "divide" it into three parts for sampling, one with olive oil and sea salt, one with olive oil and slivers of roasted red pepper, and one with slivers of sun dried tomato and drizzled with a little of the tomato flavored oil. I'm going to lightly spray with water and then top with the inverted roaster for the first few minutes. She recommends baking the first part of time with the pan directly on the baking stone and then sliding the bread onto the stone for the last bit of time. Hope it all works!

. She recommends baking the first part of time with the pan directly on the baking stone and then sliding the bread onto the stone for the last bit of time.

If the dough/pan is particularly oily, you might take that into consideration when setting the bread on the stone. Maybe use parchment. At least the first time. Maybe get an idea of what to expect. Some focaccias are very oily.

Good thoughts about parchment paper. Left it in the 11 x 17 pan, it was too long to fit on the stone but would probably have been okay to hang over once it was baked part way. Everyone in the family liked the sun dried tomato side best. It was more crispy than I thought it would be, will have to experiment with baking times and maybe temperatures. Some of the pictures in Carol Field's book are Kaiser roll size, some split and filled. good thing library loans are for three weeks now!

I didn't write this variation above because it's not really authentic, but this is the most popular one in my family f0r a few months now.

chilli jam focaccia (Note: I cheat and use a shop-bought jar of chilli jam)

Even without the chilli jam, the dough itself is quite good, too. Thank you, Sally! :)

My favorite is excellent olive oil, fleur de sel, and red chile flakes (like what you put on pizza). Salt, spice, fat and bread. what could be better!

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Hier das Rezept:

Jetzt umfüllen und 1 Stunde an einem warmen Ort gehen lassen

35 g Olivenöl, 20 halbierte Cocktailtomaten und 2 EL Oregano zum Knoblauch geben, vermischen und ziehen lassen.

Focaccia brötchen

These Breads are made with a natural White Sourdough called Levain and contain no commercial yeast. They receive their flavor and texture from the long and slow fermentation process and skillful hand shaping. Baked on a stone hearth.

*Country White Sourdough /

Pain au Levain (Helles Weizenbrot)

This crusty white bread has a strong sourdough flavor and a chewy interior with an open texture. It makes great sandwich bread and is a good companion for soups and salads.

*Kalamata Olive Bread

This bread was inspired by our visit to some of the best Artisan bakeries in Paris. We use the finest kalamata olives for this loaf. They are distributed throughout the bread for an intense flavor.This bread is wonderful by itself or with salads or soups.

*Whole Wheat Farm Bread (Weizen Vollkornbrot)

The white and whole wheat flours are well balanced to preserve an open crumb. This bread has a strong sourdough flavor with interesting texture created through the addition of cracked wheat. It consists of 50% organic whole wheat.

*Raisin Walnut or Raisin Bread

This nutty bread is filled with walnuts and raisins. It is a wonderful loaf for any toppings, but matches wonderful with Brie and pears.

This bread is chewy and earthy as a result of soaked whole grains and seeds mixed into the dough. Sesame, sunflower and flax seeds add extra crunch to this nutritional powerhouse. It consists of 45% Organic Whole Wheat and Rye Flour.

*Seeded Multigrain Bread (Mehrkornbrot)

The flavors of this bread melt together to take you on a vacation to Italy. With the dough we combine kalamata olives, feta cheese, bell peppers, onions, italian seasoning and other spices for this one of a kind bread.

Spicy Herb and Cheese Sourdough Bread

This divine bread combines cilantro, feta and cheddar and hot pepper flakes with the tangy flavor of our sourdough. Perfect toasted with just a little butter.

*Chocolate Raisin Sourdough

Bursting with chocolate flavor from the cocoa and chocolate chips throughout the dough and studded with currants. This bread is a perfect companion to peanut butter and jelly or a hazelnut/chocolate spread.

All breads with this symbol * are Vegan (no dairy or eggs used). Manufactured in a facility that uses Soy, Nuts, Eggs, Wheat and Dairy.

Made with a natural Rye Sourdough from organic whole rye flour and a small amount of yeast. Baked on a stone hearth.

These breads are home to Germany and Austria.

*Rustic Rye Bread

The German name for this bread is "Mischbrot" meaning mixed bread because it consists of 32% organic whole rye flour. It is lighter than our Schwarzbrot and contains only rye sourdough, unbleached white flour, water, yeast and salt.

*Sunny Rye Bread

The recipe for this bread came from a German bakery where it is baked for the people in the village every day. It consists of 65% organic whole rye and whole wheat flour with a variety of seeds added. It rises in German coiled wooden baskets and is allowed to burst open in the oven. The addition of sunflower seeds to the dough and it' s look lend this bread it' s name.

(Dunkles Roggenbrot mit Gewürz)

This is a rustic, dark rye bread that has a dense crumb, it is made with 70% organic whole rye and whole wheat flour . It's characteristic is a rich rye flavor achieved by a special seasoning which includes caraway seeds and a strong rye sourdough.

Our Bauernbrot is based on an old German recipe, that includes baked potatoes in the dough to make a very moist, dense rye bread, that is full of flavor. Consisting of 86% organic whole rye and whole wheat flour,it is a German staple.

All breads with this symbol * are Vegan (no dairy or eggs used). Manufactured in a facility that uses Soy, Nuts, Eggs, Wheat and Dairy.

These Breads are made with natural preferments and small amounts of yeast. They receive their flavor and texture from the long and slow fermentation process and skillful hand shaping. The breads on the left are baked on a stone hearth.

This is a loaf in the shape of a football. It has a softer crust and an airy interior. A wonderful sandwich bread and great for dipping in sauces.

These Cheese Sticks start with a white dough and are rolled in cheese and topped with sesame, flax and poppy seeds and are twisted. They are a great party snack and go well with a glass of wine.

Our Tuscan is a big, round loaf for the whole family. It is traditionally eaten with family meals and either loosely cut or torn and handed around the dinner table.

The plain Focaccia has an open, airy crumb. We brush it with olive oil and sprinkle it with garlic salt. In it's simplest form it is a great sandwich bread when cut into two halves.

This little bread is full of flavor from the fresh rosemary and olive oil that are added to the

dough in the last stage of mixing. It has a medium crust and an airy interior. Great for accompanying any meal.

Focaccia with toppings Italy

This large, flat, round Bread is slightly thicker than pizza with an open, airy crumb. In Italy it is often just brushed with olive oil and sprinkled with salt. Our Focaccia with toppings Italy is topped with cheese, tomatoes, green bell peppers and onions.

This classic French loaf has a light and airy crumb and a golden crust. It's distinct taste results from a slow production. The recipe for this baguette is an award winner of the Bread Bakers Guild of America. It is best eaten fresh or reheated the next day.

*French Baguettes or Epi

Focaccia with toppings Provence

Our Focaccia with toppings Provence is topped with Mediterranean like ingredients: kalamata olives, garlic salt, rosemary cheese and tomatoes.

All breads with this symbol * are Vegan (no dairy or eggs used). Manufactured in a facility that uses Soy, Nuts, Eggs, Wheat and Dairy.

These Breads are made with natural preferments and contain small amounts of yeast. They receive their flavor and texture from the long and slow fermentation process and skillful hand shaping without preservatives or additives.

Keeping with the tradition of a true Jewish Rye, we add sourdough and caraway seeds. It is lightly tangy and a wonderful sandwich bread for hearty ingredients like meat and cheese.

Freshly made with yeast and our sourdough. Enjoy the difference in flavor and texture that comes from our hand shaping with no added preservatives and additives, only basic, natural ingredients and unbleached Flour.

*White Sourdough Pan

*Whole Wheat Pan

Our hand shaped Whole Wheat Pan Bread is lighter than the Whole Wheat Farm bread through the addition of yeast. It contains 33% whole wheat flour and cracked wheat.

The recipe for this bread took the longest time to develop. We wanted to have a bread that is bursting with flavor and still maintain a light structure. We believe, we achieved it! It contains 30% organic whole rye and whole wheat flour.

Gluten Free Pan Bread

We make our Gluten Free Bread with GMO free flour. It is a very moist, lightly sweet bread that gets it's flavor from the eggs, butter, potato flakes and honey. Is made fresh for Saturday.

This is our Jewish Rye and Pumpernickel rolled together by hand.

All breads with this symbol * are Vegan (no dairy or eggs used). Manufactured in a facility that uses Soy, Nuts, Eggs, Wheat and Dairy.

*Seeded Multigrain Pan

This is the same Bread as our Seeded Multigrain in the form of a Pan Bread.

These rolls are made with natural preferments and small amounts of yeast. They receive their flavor and texture from the long and slow fermentation process and skillful hand shaping. All are made following traditional recipes.

Our Hoagies are made with our Baguette dough, which lends them their crunchy crust and their soft and chewy interior.

Brötchen come in many varieties in German bakeries. These small rolls are baked in the old tradition of adding a piece of dough from the previous batch to the rich dough. This process gives them their nutty flavor and creates a moist interior and a chewy, crisp crust. The Brötchen with toppings are sprinkled with poppy and sesame seeds and baked to a golden brown..

Brötchen with seeds

Pumpkin Seed Rolls

The Pumpkin seed rolls are lighter than the Loggers rolls and contain pumpkin seeds, sesame seeds, flax seeds, rolled oats and sunflower seeds. They are nutty and crunchy and full of texture and high in nutrients. Pumpkin Seeds contain both omega 3 and omega 6 fatty acids which have been found to decrease the risk of heart disease and support immune function and are high in Iron and Zinc.

These traditional rolls get their distinct flavor by dunking each individually into a solution right before baking.

Whole Wheat Hamburger Buns

Ciabatta rolls make great sandwich breads.They are a smaller version of the Ciabatta, that receives it's name from a slipper. The Ciabatta dough is very wet and gives the rolls a very porous interior and a crunchy crust.

Our Hamburger Buns will stand up to any ingredients!

They are big, chewy and full of flavor.

Made in part with Stone Ground Whole Wheat Flour.

*Loggers Rolls (Holzhackerbrötchen)

Loggers Rolls are dark with seeds inside and on top.The addition of rye dough gives them their full flavor. The rolls are cut into squares and sprinkled with a mix of rolled oats, sesame, flax and sunflower seeds. We developed this mix to pass the health benefits of those seeds on to you in a tasty snack.

All breads with this symbol * are Vegan (no dairy or eggs used). Manufactured in a facility that uses Soy, Nuts, Eggs, Wheat and Dairy.

This traditional Jewish bread consists of a lightly sweet dough that arrives it's beautiful rich color from eggs. It is usually served on Fridays. We use a 6 string Braid to give it it's authentic look.

Raisin Nut Braid

Our Raisin Nut Braid is a sweet, yeasted, cake like bread. We add raisins and almonds to the sweet dough for a delicious flavor. We shape the dough into a braid and dust it with powdered sugar.

Our Hefezopf is a sweet, yeasted, cake like bread. We shape the dough into a braid and dust it with powdered sugar.

All breads with this symbol * are Vegan (no dairy or eggs used). Manufactured in a facility that uses Soy, Nuts, Eggs, Wheat and Dairy.

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Summsis Hobbyküche

Rezepte,welche ich in meiner Küche teste . Und Lesen ist auch mein Hobby.

Freitag, 17. März 2017

Focaccia zum Brunch

Gegründet haben die Rettungstruppe Sina von Giftigblonde und die Susi von Prostmahlzeit Schaut mal bei Ihnen vorbei. Dort gibt es leckeres zu entdecken.

Zutaten für 1 Blech

575 g Weizenmehl
390 g Wasser
12 g Salz
0,4 g Hefe
25 g Olivenöl
Öl zum bestreichen und Belag nach belieben
Ich hatte Tomaten und Mozarella

Den Teig 24 Stunden vor der Verarbeitung mischen. Dazu Das Salz und die Hefe in dem Wasser auflösen und das Mehl und das Olivenöl unterkneten. Je nach 8 Stunden den Teig kneten und falten.

Dann die Tomaten und den Mozarella würfeln. Auf dem teig verteilen und wieder mit den Fingerspitzen einarbeiten.

Kommentare:

Focaccia passt doch immer, finde ich.

Ich merke schon, die Auswahl an Brot und Brötchen bei diesem Brunch-Event ist wirklich groß. Danke für das Rezept.

Rezepte von Lutz Geissler können nur gelungen sein! Ein schönes Rezept und eine gute Idee für den Brunch.

Da gebe ich dir recht. Das Buch war meine beste Investition letztes Jahr. Und die Teige werden echt toll.

Super Idee eine köstlich Focaccia zu machen. Auch das Rezept ist klasse, hatte ich noch gar nicht entdeckt, aber jetzt, werde ich so schnell wie möglich nachmachen, denn meine "Mittasgstischler" mögen das auch bestimmt sehr. Ein wunderschönes Wochenende und liebe Grüße

Ich werde das Rezept diesen Sommer auf jedenfall noch öfter anwenden. Die Grillsaison beginnt ja bald.

Eine frische Focaccia ist ja eine super Idee für unseren Brunch! Schön luftig und mit Tomate und Mozzarella fast schon ein wenig mediterran und frühlingshaft. Gefällt mir sehr gut!

Ich muss mich wirklich nochmal an Focaccia ran wagen - meine bisherigen Versuche waren nicht so der Bringer. Leider :( Also mal sehen ob dein Rezept das ändert *g*

Ich habe auch immer meine Probleme mit den verschiedenen Teigen. Aber hier hat alles super funktioniert.

Pahh des schaut gut aus Katrin!

Wanndert auch auf meine To Do Liste..die wird immer länger gg

Focaccia wollte ich schon immer mal ausprobieren!

Lieben Gruß Sylvia

Pizza oder Focaccia geht ja eigentlich immer - so lecker *.*

Focaccia ist die perfekte Begleitung zu sommerlichen Salaten und/oder Gegrilltem oder eben nur so zum Knabbern.

Foccacia aus dem tollen Buch, das ich nicht habe, . sehr gelungen. Und gut beschrieben von dir.

Hm, so ein Focaccia mache ich gerne - nur mit Kräuter oder schwarzen Oliven - zu Gegrilltem. Eine tolle Ergänzung zu Salaten oder Fleisch. Ich freue mich schon so auf Grillabende im Sommer!

Liebe Katrin, Focaccia ist eine tolle Idee für einen Brunch. Das mögen alle Leute, die ich kenne. Dass du gleich auch noch Tomate und Mozzarella eingebaut hast, bringt noch ordentlich Geschmack mit.

Das isst sich zu einem Brunch einfach so weg, ich glaube, der reicht nicht lange :)

Focaccia passt doch einfach perfekt zum Brunch - ich kann den Duft förmlich riechen! Ein Stück zu mir bitte!

Focaccia mit Käse - ganz toll, da würde ich, glaube ich, gar nicht mehr von los kommen :-)

Dann kann es ja nur gut sein, wenn das Rezept von Lutz ist, gell? :-) Sehr verführerisch schaut es aus .

Ein gutes Focaccia ist klasse. Deins sieht sehr gelungen aus :)

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Episode 3

MOZZARELLA

RenГ© behandelt die Tomaten wie Prinzessinnen. Das braucht FingerspitzengefГјhl und Geduld, befГ¶rdert den kulinarischen Gassenhauer aber in die KГ¶nigsklasse.

Rezept fГјr 4 Personen*

3 Prisen Meersalz

1 Stengel Rosmarin

1. Mehl in TeigschГјssel geben, HefewГјrfel zerbrГ¶ckeln und darunter mischen. Wasser beigeben sowie Salz und OlivenГ¶l. Zu einem glatten Teig verrГјhren, zum Schluss von Hand kneten. TeigschГјssel mit feuchtem Tuch bedecken und Teig an einem warmen Ort aufgehen lassen.

2. Im MГ¶rser Meersalz, Rosmarin und Knoblauch mit etwas OlivenГ¶l zu einer Marinade zerstampfen.

3. Aus dem Focaccia-Teig kleine Kugeln formen, jeweils drei nebeneinander in eine kleine, ausgefettete Keramikform legen. Im vorgeheizten Ofen bei 220В° Grad 10 Minuten backen. Rosmarin-Marinade zum Schluss Гјber warme Focaccia trГ¤ufeln.

Pfeffer aus der MГјhle

Salz und Pfeffer aus der MГјhle

1. Das GrГјn der FrГјhlingszwiebel in Ringe schneiden, Peterli hacken. Ein StГјck Zitronenschale fein wГјrfeln.

2. Sauerrahm mit OlivenГ¶l vermischen, mit Salz und Pfeffer abschmecken. Peterli, FrГјhlingszwiebel und Zitronenschale unterziehen.

BASILIKUM-PESTO

1 Handvoll Pinienkerne

1 Bund Basilikum

1 Bund italienische Petersilie (glatt)

1 StГјck Greyerzer oder Sbrinz (ca 50g)

1 Spritzer Aceto Balsamico

1. Die Pinienkerne in einer Bratpfanne anrГ¶sten.

2. Peterli und Basilikum in einen Mixer geben, mit OlivenГ¶l betrГ¤ufeln und mit kurzen StГ¶ssen grob mixen.

3. KГ¤se wГјrfeln und in den Mixer geben, mit etwas Salz und Aceto Balsamico wГјrzen, Pinienkerne dazu und alles mixen.

Das SchГ¤len der Tomaten ist ein bisschen mГјhsam вЂ“В zugegeben. Ohne Haut und mariniert schmecken sie einfach hundert Mal besser. WГ¤hrend die Focaccia-BrГ¶tchen im Ofen vor sich hin schmoren, bleibt genug Zeit fГјr die В«Tomatenpflege royalВ».

TOMATEN MOZZARELLA

2 Kugeln Mozzarella

ВЅ kg EiswГјrfel

Salz zum Abschmecken

1. In einer Pfanne Wasser aufsetzen und zum Kochen bringen. Daneben Eiswasser bereithalten. Die Tomaten mit dem Messer oben leicht einschneiden und im kochenden Wasser 20 bis 25 Sekunden blanchieren. Sogleich im eiskalten Wasser abkГјhlen.

2. Den abgekГјhlten Tomaten die Haut abziehen, in eine Gratinform geben, mit OlivenГ¶l und Zucker marinieren, ziehen lassen.

3. Tomaten in eine Bratpfanne geben, etwas Zucker dazu und karamellisieren. Mit Salz abschmecken. Pfanne vom Herd nehmen. Die BasilikumblГ¤tter in StГјcke zupfen und mit den Tomaten vermischen. Etwas OlivenГ¶l und Balsamico-Essig darunter mischen. Mozzarella in StГјcke brechen. Mit Basilikumpesto, geschnittenen FrГјhlingszwiebeln, Sauerrahm und gerГ¶steten Pinienkernen anrichten.

*FГјr 4 Personen als Vorspeise oder fГјr 2 als Hauptspeise

RenГ© Schudels Flavorites ist ganz auf den Geschmack fokussiert. Er kocht Rezepte fГјr den Alltag, fГјr den Sonntag, fГјr Freunde, Saugoofen oder Grosstanten, fГјrs erst und zweite Date und Гјberhaupt. Rezepte zum sofort Nachkochen, aus dem Kopf und ohne grosses Theater, mit viel Inspiration und FrischeвЂ¦

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Donnerstag, 26. Mai 2011

Focaccia mit langer, kalter Teigführung

150g warmes Wasser

750g Weizenmehl T550

550g kaltes Wasser

Die besten Rezepte aus der Allgemeinen Bäckerzeitung - Brot Brötchen Snacks

Nach ca. 15 Minuten Teigruhe die Teiglinge etwa 2cm dick ausrollen und auf ein mit Backpapier ausgelegtes Backblech legen und 20 Minuten zur Gare stellen.

Why do my focaccia go stale within 24 hours?

I use a recipe similar to Dan Lepard's for focaccia.

35% sour starter (100% hydration)

5% extra virgin olive oil

When it cools, it's extremely light and fluffy, with HUGE holes in it. The closest you'll ever get to eating clouds. But for some reason, it goes tough and hard within 24h despite being kept in an airtight plastic box.

WTF?! Should I store it differently?

When I make 'dry' bread (i.e. without oil) it stays nice for days on end. sometimes up to a week. But this is no doubt because it's already dry, so it doesn't matter so much that it's getting drier every day.

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Why don't you try storing it in something that isn't air tight and see what happens? Maybe wrap it up in a piece of parchment paper--that's what I do.

Here are just a few:

Baking too long at too low a temperature -- dries out the crumb, reduces shelf life. Just 10 degrees and/or 5-10 minutes can make a big difference.

Focaccia is thicker than pizza, but still not "thick" when compared to most loaves. Breads that are narrow, long, or flat maximize surface area in proportion to crumb, and they'll lose moisture faster.

The airtight box may still have too much room inside for moisture to exit the focaccia, yes? Try wrapping the focaccia closely, leaving no room for air OR a vacuum.

The lighter the crumb structure, the less dense it is. Low-density breads will lose moisture faster and stale more quickly than those that are a bit more dense.

The firming of the crumb in bread proceeds almost from the moment it has cooled after exiting the oven. Except for using synthetic dough conditioners like you find in factory-made breads, I don't know if there's much you can do to stop that besides freezing the product.

These are just a few suggestions about places to look. Without my actually seeing your baking process and trying the results, there's not much more specific I can say.

I generally wrap my cooled breads (not the ones for the freezer) in a tea towel. I find that it keeps them from drying out, but without losing as much of the crust integrity and without getting that plastic smell/sogginess. Just a thought.

I generally bake at 230 for no longer than 30 minutes. May try a higher temperature/shorter bake in future, but will definitely try tight storage with a big ziploc bag.

Am I right in thinking that the more fat you use, the longer the bread stays soft? The original recipe had 5% pork lard in it, so 10% fat added to it in total. I only add 5%.

However, part of me says I should just accept it and enjoy it in those first 12 hours when it's at its best. Good things don't last long, that's life!

And we should assume that you're talking Celsius degrees with your baking temp, right? I just wanted to be certain about that. 230 degrees Celsius is around 446 degrees Fahrenheit, for the sake of those living in the U.S.

I'm not saying you should risk a raw, doughy center to the focaccia, but just bumping your bake temp to 233-235 C and baking until done -- probably 5 minutes less -- may help a bit.

I would love to be able to have that sort of temperature control on my oven. I couldn't tell you if I was 230, 235, 240. it's an old oven ;)

There are inexpensive oven thermometers that can hang from your oven racks to give an approximate reading of what the oven temperature is. That temperature can actually vary from one part of the oven to another, but hanging it somewhere near the center should give you some useful information.

Some ovens -- especially older ones, I think -- have temperature knobs that can be removed to expose a calibrating adjustment on their backside. If you preheat the oven to a temperature that you use most frequently (as measured by the hanging oven thermometer), you could then make adjustments on the rear of the dial to compensate for any discrepancies you detect.

Of course, you could also call in an appliance repair tech to do essentially the same thing. Certainly, if you checked and there was no calibrating adjustment available on your oven's temperature dial, you might be better off calling a pro.

is caused by the gelatinized starch crystalizing; it begins the moment you take bread from the oven, and there is little you can do about it. How fast it stales is a function of its surface-to-volume ratio. Foccacia has a high ratio (that's bad) a boule has a relatively low ratio (thats good). If your making Fougasse, its very bad. Furthermore, once cut into, a very open crumb will stale faster than a closed crumb. Jeffery Hamelman has a good discussion of staling, and slowing it down, in Bread on pages 28 and 29.

There's only two of us to eat all the bread we make; discounting all we give away,a whole loaf still goes stale on us. Hamelman warns the danger zone for staling is 32°F to 50°F--bread stales most quickly in this temperature range; that's why bread shouldm't be kept in a refrigerator.

Here's what we do: We allow the bread to cool completely, ryes and larger boules we leave at room temperature overnight, in a plastic bag with as much of the air squeezed out as possible. Just before freezing we cut the cooled loaves in half (except for baguettes, and really small loaves) put them back together and freeze them in their plastic bags, again squeezing out all the air possible.

We only take a half from a bag, wrap it in aluminum foil, and put it in a 375°F oven to thaw, and "refresh" it. By cooling completely before freezing, and thawing in a heated oven the bread spends the least time passing through the staling "danger zone". I can't tell fresh bread from previously frozen, unless its been in the freezer more than a month, then I find I have to cut a slice on the open side, and throw the slice away (or use it for crumbs or croutons).

We also store our "in-use" halves in Debbie Meyer Bread Bags. I've not done a side-by-side test between these bags and ordinary plastic, but they keep bread fresh-like for three or four days. Again, we always squeeze the air out of the bag.

We frequently use foccacia, sliced horizontally, for sandwiches. We bake it in a half-sheet pan, and, when cooled, cut it into sandwich sizes squares, fast freeze them on a cookie sheet, and, once frozen, store them in a deflated plastic bag in the freezer. When we make sandwiches with them we only take out what we need.

BTW the whole surface area & density thing is SO obvious that I am actually going to punch myself in the face for thinking about that. I'm supposed to be scientific!

I use diastatic malt powder extensively in all my breads and pizza with fabulous results. Diastatic malt powder ( or barley malt syrup ) when added to dough helps produce a finer texture and longer keeping quality. Maybe it's worth a try!

Ah yes, Dan Lepard's recipe did specify 2.5% malt

You can make your own diastatic malt (which is malt, but still has active enzymes in it):

Here in Fairbanks, you cannot find diastatic malt, so I'm going to try making my own sometime. For now, I use regular light malt powder from the beer brewing supply place . no enzymes, but it has the right sugars and starches in it.

My focaccia is a similar recipe with maybe 11% fat (oil). My first 24 hours are delicious and then it gets dry. So, maybe you are right . enjoy it when it is fresh. This is, after all, a product that is made to be eaten quickly.

I live singly. so all my breads go in a plastic bag when totally cooled, then into the freezer. When I'm ready for a loaf, it goes in the refrigerator. Then I slice what I need for work, and toast it at work. I don't know what stale bread is. My bread may not taste as good as some of the loaves on this forum, but it tastes really good, and better than anything you can buy. I'm also a toast freak. Even if my bread is two hours out of the oven, I'd rather toast it a little to give it that warm crisp texture and flavor. Toasting a little brings that fresh out of the oven crisp crust, no matter how long I've had the bread.

At the risk of telling you something you may already know, I'd recommend against refrigeration for your bread. Staling still isn't completely understood, but it is known that refrigerator temperatures accelerate it. Yes -- refrigeration will help delay the occurence of molding, but the firming of the starches will proceed more rapidly there. If you eat a loaf in less than 4 or 5 days anyway (longer for long-fermented doughs or those with pre-ferments) the molding is unlikely to be an issue.

Freezing is fine, apparently. But if you thaw an entire loaf, you will get less staling if you take the entire wrapped loaf out of the freezer -- don't unwrap it -- and just let it thaw on your counter. The less time it spends in the 40-70 degree (an estimate) range, the slower will staling proceed.

Which isn't to say it won't proceed -- it certainly will -- but it will do so less rapidly at room temperature than at refrigerated temperatures above the freezing point.

I suppose that if you always toast your bread, then the staling isn't an issue and you might as well refrigerate the loaf to hold off mold growth. But if you do like using non-toasted slices for anything (like dinner bread), you might wish to reconsider your options.

Hi there, had same problem with My focaccia going stale too fast. I've found that only way is to eat it while it's fresh :)

In My search for solutions to this problem, I came across an interesting chapter in one of My collection of cooking and baking e-books.

Attached text comes from ''Professional Baking 4th edition'' by Wayne Gisslen''.

Hope You find it usefull.

Staling is the change in texture and aroma of baked goods due to change of

structure and a loss of moisture by the starch granules. Stale baked goods have

lost their fresh-baked aroma and are firmer, drier, and more crumbly than

fresh products. Prevention of staling is the major concern of the baker, because

most baked goods lose quality rapidly.

Staling begins almost as soon asbaked items are taken from the oven.

There are, apparently, two factors in staling. The first is loss of moisture, or

drying. This is apparent, for example, when a slice of fresh bread is left exposed

to air. It soon becomes dry to the touch.

The second factor is a chemical change in the structure of the starch. This

process, called starch retrogradation, occurs even little or no moisture

is lost. This means even a well-wraped loaf of bread will eventually stale.

Chemical staling is rapid at refrigerator temperatures, but it nearly stops at

freezer temperatures. Thus, bread should nod be stored in the refrigerator. It

should be left at room temperature for short-term storage or frozen for long-

Chemical staling, if it is not too great, can be partially reversed by heating.

Breads, muffins and coffee cakes, for example, are frequently refreshed by

placing them briefly in an oven. Remember, however, that this also results in

more loss of moisture, so the items should be reheated only just before they are

Loss of crispiness is caused by absorbtion of moisture, so, in a sense, is it the

opposite of staling. The crusts of hard-crusted breadsabsorb moisture from the

crumb and become soft and leathery. Reheating these products to refresh them

not only reverses chemical staling of the crumb but also recrisps the crust.

Loss of crispiness is also a problem with low-moisture product such as

cookies and pie crusts. The problem is usually solved by proper storage in

airtight wraps or containers to protect the products from moisture in the air.

Prebaked pie shells should be filled as close to sevice time as possible.

In addition to refreshing baked goods in the oven, three main techniques

are used to slow staling:

Protecting the product from air: - wrapping bread in plastic and covering cakes

with icing, especially icing that is thick and rich in fat.

Hard-crusted breads, which stale very rapidly, should not be wrapped, or

the crust will quickly become soft and leathery.These bread products

should always be served very fresh.

Adding moisture retainers to the formula, fats and sugars are good

moisture retainers, so products high in ingredients keep best.

Some of the best french breads has no fat at all, so it must be served within

hours of baking or it will begin to stale. For longer keeping, bakers often

add a very small amount of fat and/or sugar to the formula.

Freezing baked goods, frozen before they become stale maintain quality

for longer periods. For best results, freeze soon after baking in a blast

freezer at -40*C, and maintain at or below - 18*C until ready to thaw.

Breads should be served very quickly after thawing. Frozen breads may

be reheated with exellent results if they are to be served immediatly.

refrigeration, on the other hand, speeds staling. Only baked goods that

could become health hazards, such as those with cream fillings, are

Hope it shed some more light on the source of this unwanted phenomenon.

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Focaccia brötchen

Focaccia mit Rosmarin/Caponata/Zucchini

10 g frische Hefe

Olivenöl, Meersalz, Rosmarin

1 kleine Zucchini

1 halbe Kugel Mozzarella

Olivenöl, Salz, Pfeffer

Kommentare:

Das schaut köstlich aus - Zucchini, Mozzarella und Knoblauch werde ich die Tage sicher ausprobieren.

wunderschöne appetitliche fotos. jetzt hab ich wieder hunger. danke :)

Ich musste ein bisschen schmunzeln, als ich den Titel las - Focaccia auch hier bei mir, gestern erst. Bisher nur mit Tomaten, Deine Inspirationen machen die Abwechslung :)

Die letzte Variante sieht wirklich lecker aus, das wird gleich morgen ausprobiert. :)

Ich muss hier einfach ein Lob aussprechen: Deine "Berliner Küche" ist einfach nur toll! Wunderbare Rezepte und sehr schöne Bilder. Top! Du kannst gerne täglich bloggen ;)

Hab das Leckerchen jetzt schon ein paarmal gebacken und ich muss sagen: Es ist wirklich köstlich! Hab das ganze letztens nochmal am Schluss mit Oregano in der Pfanne angebraten und aufeinmal hatte das ganze einen griechischen Touch. Ich bin begeistert!

Focaccia brötchen

Pretzels, Sweet Epi, Wurzelbrot, Baguette, Toast Bread, Rosemary Bread, Brioche, Ciabatta

Tomato, Sourdough, Cinnamon Raisin

German Rye, Cranberry Walnut, Potato

Onion Bread, Farmer Bread, Seeded 6 Grain, Sourdough

German Rye, Cinnamon Raisin, Cranberry Walnut

Seeded 6 Grain, Sourdough, Cinnamon Raisin

Cinnamon Raisin, Sourdough, German Rye

Description Of Breads We Currently Offer

Laugenbrezel - Pretzels (with various toppings, including pretzel salt, pumpkin seeds, sunflower seeds, sesame seeds, poppy seeds, asiago, parmesan and other toppings)

Käsestange - Puff Pastry Sticks topped with cheese

Wurzelbrot - "The Bread with a Twist" (with and w/o seeds)

Brötchen - Various German Rolls (savory and sweet)

Hefezopf - Braided Bread (plain, with raisins, with cinnamon & raisins)

Palmbrezel - Sweet Braided Pretzel

Bayerische Bauernbrot - Bavarian Farmer's Bread

Schwarzwälder Brot - Black Forest Bread (medium rye)

Kartoffelbrot - Potato Bread

Christollen - Christmas Bread (a sweet dense bread containing chopped candied fruit, raisins, nuts and spices, occasionally made with Marzipan inside)

Altbayerisches Osterbrot - Old Bavarian Easter Bread (made with lots of eggs, butter and milk, rum soaked raisins, candied fruit and almonds)

Alpenbrot - Alpen Bread (a hearty bread from the Swiss Alps)

Bio Energiebrot - Organic Energy Bread (an aromatic blend of organic multi-grains with organic bananas, carrots, apples, pumpkin & sunflower seeds, mildly sweetened with organic honey, providing a light, moist flavor along with excellent nutritional benefits)

12 Kornbrot - 12 Grain Bread

Tomatenbrot - Tomato Bread (with Italian herbs and sun dried tomatoes)

Fitnessbrot - Fitness Bread (a light textured multigrain bread with 50% less net carbohydrates than a comparable multigrain bread, high in dietary fiber, only 1-point on the Weight Watchers Scale for a 1.5-ounce serving (45g)

Vollkorn Weizenbrot - Whole Grain Wheat Bread

Vollkorn Dinkelbrot - Whole Grain Spelt Bread

Roggen Landbrot - Country Rye Bread

Bio 7 Kornbrot - Organic 7 Grain Bread

Brioche - Mildly sweet French bread made with eggs and butter (no water or milk) French Toast Recipe

Croissants - Croissants, various versions (according to historians, the croissant actually originated in Vienna, Austria)

Levain Français - French Sourdough Bread

Filone Rosmarino - Tuscan Rosemary & Olive Oil Bread

Whole-grain Sprouted Wheat Bread

Whole-grain Sprouted Spelt Bread

Gluten-free Multi-grain Bread

Roasted Hazelnut Cinnamon Apple Cranberry Bread

Annetts kulinarisches Tagebuch

Freitag, 22. März 2013

Focaccia mit roten Zwiebeln

Heute gibt es mal wieder einen mehrfach erprobten Klassiker. Focaccia ist eine ligurische Spezialität, vergleichbar mit einem Fladenbrot; sie erlaubt dem neugierigen Leckermaul zahllose Variationsmöglichkeiten. Typisch für die Focaccia sind kleine Mulden, die vor dem Backen mit den Fingerspitzen in die Teigfladen gedrückt werden.

Rezept (für vier kleine Focaccie):

etwas grobes Salz (wir hatten hier schwarzes hawaianisches Salz)

Die Hefe zerbröseln und mit Olivenöl, Honig und 150 ml lauwarmem Wasser verrühren.
Das Mehl in eine Schüssel geben, eine Mulde formen und Salz darüber streuen. Dann die Hefemischung eingießen.
Etwa 5 Minuten zu einem glatten Teig kneten und dann 45 Minuten in einer geölten Schüssel abgedeckt an einem warmen Ort gehen lassen.
Einen großen oder vier kleine Fladen (Durchmesser etwa 20 cm) formen und weitere 30 Minuten gehen lassen.
Den Ofen auf 250°C vorheizen.
Die Zwiebel in Streifen schneiden, auf den Fladen verteilen und gut mit den Fingerspitzen eindrücken.
Mit Olivenöl beträufeln, salzen und zuckern.
Je nach Größe etwa 8-15 Minuten backen und warm servieren.

Rosmarin, Honig, Olivenöl (wahlweise Ziegenkäse und/oder Walnüsse)
Kapern, Oregano, Knoblauch

Kartoffelscheiben, Oliven, Oregano
Spargel, Parmesan
Birne, Speck, Thymian
Aprikose, Mandel, Lavendel

среда, 20 декабря 2017 г.

focaccia_brötchen

Focaccia topping