Comments on: BBA#13: Focaccia http://bewitchingkitchen.com/2009/08/10/bba13-focaccia/ Sat, 02 Jun 2012 21:14:17 +0000 hourly 1 http://wordpress.com/ By: BBA Focaccia & New Beginnings « Bon Vivant http://bewitchingkitchen.com/2009/08/10/bba13-focaccia/#comment-974 Fri, 12 Feb 2010 18:45:46 +0000 http://bewitchingkitchen.wordpress.com/?p=1056#comment-974 [...] Herbed Focaccia at Bewitching Kitchen [...]

]]> By: sallybr http://bewitchingkitchen.com/2009/08/10/bba13-focaccia/#comment-494 Tue, 03 Nov 2009 12:23:19 +0000 http://bewitchingkitchen.wordpress.com/?p=1056#comment-494 Hello!
Your assessment exactly matches mine – cakey and supermarket-ish… :-)
Lots of people had the same impression. I now settled on my regular focaccia recipe (also posted in this site), adding Peter Reinhart’s herb oil to it. That one gives all the hole structure a focaccia should have, and it is one of the simplest recipes you’ll ever make! Give it a try!

Thanks for stopping by….

]]> By: D Price http://bewitchingkitchen.com/2009/08/10/bba13-focaccia/#comment-493 Tue, 03 Nov 2009 09:29:41 +0000 http://bewitchingkitchen.wordpress.com/?p=1056#comment-493 I made the Reinhart Focaccia over the past two nights, and I’m a bit disappointed by the very uniform texture, and a sort of lack of “artisanal” quality. The crumb is a bit on the cakey side, which makes it seem a bit supermarket-ish. Did I do something wrong? I was very unsure that I’d gotten the texture right in the mixer. I also goofed and bought active dry instead of instant yeast. Still a novice, so any advice is appreciated.

I agree that the herb oil is excellent.

]]> By: nico http://bewitchingkitchen.com/2009/08/10/bba13-focaccia/#comment-284 Fri, 28 Aug 2009 14:54:57 +0000 http://bewitchingkitchen.wordpress.com/?p=1056#comment-284 looks very nice, I bet i tasted as good as it looks!!

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