BLOGS

I have always baked bread for our family, but had never thought of making focaccia until I read Rochelle Feil's recipe January 26. It looked so good and so easy that I decided to make it for a wine meeting that night. Bread and wine? What could be better?

I went to the link and read the recipe, and made a few changes suggested by others. I like whole wheat flour so used half white whole wheat and half unbleached regular flour. I had no instant yeast, so used regular. I added Italian seasoning, garlic and onion powder and black pepper. When the dough was mixed, I stirred in one cup of shredded mixed Pecorino Romano, Gouda and cheddar cheeses. I put it in the pan as directed, and while it was rising, I sauteed some onion, garlic, mushrooms and red bell pepper.

Sure enough, in sixty minutes it had risen. I made the depressions with my fingertips, drizzled olive oil on top and gently spread the onion mixture on top. After thirty-two minutes in the oven, the focaccia was done, its wonderful aromas filling the house. Rick, you might want to try this with some of your own good red wine.

Thank you Rochelle--and Scott--for this recipe. It was great, and I'll be making it again soon.

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alex39     2 years ago

Rochelle's Focaccia, My Way

I should also thank Rochelle; this was a taste treat! Thanks for creating it.

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