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First time foccacia baker - smells sooo good, I'm so excited

Sorry I couldn't help myself. Never baked bread before, the thought always intimidated me. Anyways finally today I decided to go for it. I made a leek and lemon foccacia and it's in the oven as we speak. OMG, it smells sooooo good. I'm very excited!!!!!!

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  1. If it tastes as good as it smells, I would love to have the recipe

    5 Replies
    1. re: sarah galvin

      It tastes great. My husband couldn't believe that I made it. Dead easy and very impressive. Here is the recipe Sarah.

      5 tbsp. olive oil, plus extra for brushing on at end
      2 leeks, white and light green parts only, chopped fine
      2 cups warm water
      1 tbsp. active dry yeast
      1 tbsp. honey
      2 tbsp. lemon zest
      1/4 cup cornmeal
      5 cups AP flour
      1 tbsp. salt
      coarse salt, parmesan, dried herbs

      Heat oil in pan, add leeks and saute until tender, approx. 5 minutes. Allow to cool.

      Combine the water and yeast and mix well to combine.

      Then following a recipe from a food processor cookbook, I combined the next 5 ingredients in the food processor and pulsed until combined, then slowly added the water and yeast mixture and pulse a few times until it came away from the sides of the bowl, approx. 30 to 40 seconds longer. If necessary add more water or flour to achieve this. Turn out onto lightly floured surface and knead for 1 to 2 minutes until smooth and elastic.

      Place the dough in a lightly oiled bowl and cover with saran wrap. Let rise until double in size - approx. 1.5 hours.

      Line a baking sheet with parchment. Turn the dough out on to the sheet and with fingers stretch out to about an inch thick. Cover the dough with a tea towel and let rest for 20 minutes.

      Preheat oven to 350. Dimple the dough with fingertips. Brush with oil and sprinkle with dried herbs, fresh chive, parmesan and sea salt. Bake for 30-40 minutes until golden brown in color.

      1. re: millygirl

        no kneading? that's interesting

        1. re: beelzebozo

          Ooops sorry no. I've just edited to include the kneading but it was for a very short time. Recipe said 1 to 2 minutes, I'm sure I did it for less than a minute. And no kidding, it came out perfectly!!! Thanks though beelzebozo for catching that.

          1. re: millygirl

            well your recipe--the flavors and everything--sound amazing. and i love a good foccacia, so i am totally making this.

        2. re: millygirl

          Thank you, I'm going to try this.

      2. Congratulations! Wait until you start doing the pizza variations, you'll have loads of fun with that.

        1 Reply
        1. re: mrbozo

          Hey Sarah and beelzebozo, let me know how it goes. I hope you get the same results as I. I still can't believe how dead easy it was and how wonderful it turned out. Best foccacia I've ever had. My husband commented that it would be great to take as a hostess gift it looked (and tasted) that good!

          And yes mrbozo, now that I have some confidence behind me, I will contemplate making a pizza dough.

        2. so are you going to make sandwiches with it? panini?

          i need closure on this anecdote!

          3 Replies
          1. re: beelzebozo

            Very good question indeed!! Well, we had a few pieces with our dinner last night and then decided to freeze the rest for Sunday when we're going to our neighbour's for a cheep n' cheerful dinner. I figure it should be fine until then and we wrapped it really well.

            1. re: millygirl

              i watched an old episode of boy meets grill this morning on my tivo while i was eating my cereal, and bobby flay made some great looking breakfast sandwiches that i'll bet would be fantastic on focaccia (i think he used ciabatta for one and an english muffin for another, but focaccia's airy, soft interior would work equally well):

              fried egg, prosciutto, and frisee sandwich:
              http://www.foodnetwork.com/food/recip...

              sausage, egg, and gravy sandwich:
              http://www.foodnetwork.com/food/recip...

              i'm leaving for the beach in about a week, and you better believe i'll be waking up early enough to make some of these for the family as a treat. i'll just be sure to go for a nice jog after i eat that cream gravy sandwich, haha.

              1. re: beelzebozo

                Your family is very lucky beelzebozo....sounds wonderful. I was actually wondering what to do with the foccacia. I find it to be very filling in a sandwich but breakfast is a great idea. We do something similar (without the gravy) using toast or bagels. Using the foccacia would kick it up a knotch. Don't know why I didn't think of it eating it at breakfast. Thanks for posting these recipes and have a great vacation.

          2. hey milly, did you use your sauteed leeks to top the focaccia, or mix into the dough? i don't think your recipe specifies, and i'm heading to the kitchen to mix this up!

            2 Replies
            1. re: beelzebozo

              Oh crap, can't believe I left that step out and now too late to edit my original post. Sorry beelzebozo, the leek mixture should be added in to the dough while in the food processor. Hopefully you'll catch this in between resting periods. Wow, you were serious when you said you were gonna try it.

              1. re: millygirl

                So beelzebozo, how'd it go?

            2. I just tried making this last night, but it got too late to bake last night, so its been rising overnight in the fridge! Hope this still works out! I'll bake it tonight and will let you know how it turned out!

              1. I just made the dough for this last night, but ran out of time to bake it! Its been rising in the fridge overnight and all day today...I hope it still turns out...Will keep you posted on what happens...