TwD: Baking Foccacia with Julia

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I was going through my Google Reader last week in preparation for Super Bowl Sunday when I realized that the first Tuesday in February was upon us. That meant Tuesdays with Dorie time again, and since I’ve been slacking lately, I thought it better to participate. After reading through the assigned foccacia recipe, it didn’t seem too difficult. Though I’m glad I noticed it sooner rather than later considering the dough needed almost two and a half hours for a two-part rise AND 24 hours to chill in the refrigerator. I only made about half the recipe, but somehow I ran out of all-purpose flour and had to throw in about one cup of whole wheat flour to substitute.

Seeing as I’ve made foccacia before, I really didn’t have too much invested in the expectations department. For me, all a good foccacia needs is a chewy texture and a well seasoned, oiled crust. Beyond that, I’m perfectly happy slicing it up for snacking. This recipe wasn’t bad, and I’m happy that I was able to make it. However, I don’t see myself making it again due to its extremely long chill time.

If you’d like to try this foccacia, head over to this week’s Tuesdays with Dorie: Baking with Julia host, Sharmini of Wandering Through…, where she’s posted the recipe.

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63 Comments (+add yours?)

  1. Arthur in the Garden!
    Feb 05, 2013 @ 12:22:43

    I love any kind of bread! Yum!

  2. The Sketched Chef
    Feb 05, 2013 @ 12:24:51

    I love foccacia, they’re amazing !

  3. bakingismyzen
    Feb 05, 2013 @ 12:25:28

    Gorgeous! I thought of substituting whole wheat flour too…but, opted out.

    Carmen of Baking is my Zen – Focaccia on savory blog, sometimes SAVORY

    http://sometimessavory.wordpress.com/2013/02/05/twd-baking-with-julia-focaccia-with-thyme/

  4. Paula @ Vintage Kitchen
    Feb 05, 2013 @ 12:40:08

    I made this focaccia a few years ago, and it wasn´t very interesting, considering I have so many other tried and tested recipes. It look very crunchy though!

  5. apuginthekitchen
    Feb 05, 2013 @ 12:52:34

    It looks wonderful and I just love foccacia, I have made it a few times, the first two a disaster and the last two it was amazing, I did a 48 hour refrigeration rise, hard to wait!

  6. Choc Chip Uru
    Feb 05, 2013 @ 13:14:15

    What a gorgeous bread!

    Cheers
    Choc Chip Uru

  7. cecilia
    Feb 05, 2013 @ 13:17:45

    I have always loved foccacia (though i had to check before I spelled it) .. I donlt mind things that a long time to prove but i have a terrible problem remembering to go to the next step! take care yummy! c

  8. Alex @ Cookie Dough Katzen
    Feb 05, 2013 @ 13:46:53

    chewy foccacia is the best! This looks really tastey

  9. chefconnie
    Feb 05, 2013 @ 14:04:16

    Very nicely done. The crust looks great. I am a huge fan of long fermentation. Great job my mouth is watering…

  10. MarkD60
    Feb 05, 2013 @ 14:22:44

    foccacia- that sounds a little like a dirty word!

  11. Cher
    Feb 05, 2013 @ 14:37:54

    It looks nice and crispy on the outside. I thought this one tasted pretty good, but not my favorite recipe to work with to date.

  12. Audrey Allure
    Feb 05, 2013 @ 14:51:09

    Mmm that looks delicious!

  13. Melolimparfaite
    Feb 05, 2013 @ 15:18:17

    uh I want it !

  14. loavesandstitches
    Feb 05, 2013 @ 15:39:15

    Beautiful! It does take some planning, but might be good if you wanted fresh bread for a meal, but did not have time on the second day to do it. Personally, I was not impressed with it, but I think my standards might be a bit high.

  15. Profiteroles & Ponytails
    Feb 05, 2013 @ 15:46:04

    This is a great way to impress your friends and family if you’re having a dinner party. I’m afraid I’ve never tried to make it though…

  16. Jessica
    Feb 05, 2013 @ 16:13:51

    This looks extremely delicious. I am already hungry, but now I am starving!

    We now have Facebook!

    Jessica @ Sunny Days and Starry Nights

  17. Norma Chang
    Feb 05, 2013 @ 17:38:55

    I think needing a 24 hours to chill in the refrigerator is a good thing especially if you are making it for a party, give one an extra do-ahead day.

  18. cooking varieties
    Feb 05, 2013 @ 17:49:09

    hi dear, hmm, pretty and delicious lookng bread..leaijng it chill for 24 houres, is fine, unless there’s a change of mood- like lazy to cook when the time comes..ha ha .thats me.. have a nice day

  19. Geraldine Saucier
    Feb 05, 2013 @ 19:00:22

    Love the bread. It looks so yummy and beautiful.

  20. rebeccasubbiah
    Feb 05, 2013 @ 22:28:51

    looks so good and great crust yum

  21. juliana
    Feb 05, 2013 @ 22:35:33

    Love the look of your foccacia, and adding whole wheat even without planning was not a bad idea.
    Have a great week!

  22. hotlyspiced
    Feb 05, 2013 @ 22:50:57

    Oh boy! That bread takes some time! Good on you for getting it done when it was such a process xx

  23. saffronandhoney
    Feb 05, 2013 @ 22:51:08

    Looks delightful!

  24. Sarvani
    Feb 05, 2013 @ 23:51:13

    just look at your bread.. am jealous!! Mine was an absolute flop.. :(

  25. eatinglikeahorse
    Feb 06, 2013 @ 00:52:33

    “a chewy texture and a well seasoned, oiled crust” <– that's what it's all about and this one looks perfect! I haven't had foccacia since I was diagnosed coeliac but that pull-apart texture and herbs, mmmmmm :-)

  26. Emma (fluff and fripperies)
    Feb 06, 2013 @ 02:22:37

    I absolutely love focaccia – this looks so delicious!

  27. squishymonster
    Feb 06, 2013 @ 03:03:10

    very nice…looks both beautiful and delicious!

  28. Food,Photography & France
    Feb 06, 2013 @ 03:14:07

    Foccacia is great – even better when you buy it from an Italian baker who knows how to make it and spares you the hours of wasted time making your own. Nice pic:)

  29. daisyandthefox
    Feb 06, 2013 @ 04:02:39

    yummmm – this bread looks de-lic-ious!! :)

  30. Liz
    Feb 06, 2013 @ 06:44:24

    Beautifully done, my friend! Yeah, this one requires a little advance planning…not always my strong suit!

  31. Inger Wilkerson
    Feb 06, 2013 @ 07:27:23

    The foccacia does look lovely, though I understand about the long chill time. I’ve been avoiding a pizza dough recipe for the same reason.

  32. alwaysaddmorebutter
    Feb 06, 2013 @ 08:02:06

    You got great color on yours – looks beautiful!

  33. bakeawaywithme.com
    Feb 06, 2013 @ 09:08:44

    Your focaccia looks great! Nice for Super Bowl Sunday!

  34. chunklet's mom
    Feb 06, 2013 @ 09:35:43

    looks delicious! i’m still waiting on my cloud cake

  35. Natalie
    Feb 06, 2013 @ 10:54:54

    Looks fantastic! Focaccia is always so yummy freshly baked with butter.

  36. Amanda
    Feb 06, 2013 @ 11:59:01

    It’s so beautiful! Almost too pretty to eat! I wish I had realized it needed the 24 hour rest sooner! For some reason I forgot we posted the 1st week of the month, I was thinking it was the second. Yeah, I’m an idiot sometimes.

  37. mademoiselle mode
    Feb 06, 2013 @ 12:54:30

    Yummy !!

    Love your blog and univers
    Please come visit my blog

    http://www.mademoisellemode.com/

  38. Bianca @ Confessions of a Chocoholic
    Feb 06, 2013 @ 14:06:17

    I haven’t made my own foaccacia yet but now I am craving a piece!

  39. bitsandbreadcrumbs
    Feb 06, 2013 @ 14:31:46

    Foccacia is one of my favorite loaves…so lovely for sandwiches and snacking. Yours looks perfect!

  40. SandraM
    Feb 06, 2013 @ 17:59:54

    Your focaccia looks beautiful!! I love how brown it got. (just a little jealous here) :o) I don’t know that I’d make this recipe again…it really is a long wait for rising. I am interested in finding a great focaccia recipe though…I do love it so!

  41. andi winslow
    Feb 06, 2013 @ 18:22:30

    Hello Ms. Yummy Your bread looks so good. I took a class back in September for making bread and still haven’t done it yet. But I will I even purchased some of the seeds to put on top of the bread while shopping at King Arthur this past summer………..I must make the bread soon…………..andi

  42. Kristi @ My San Francisco Kitchen
    Feb 06, 2013 @ 19:06:02

    Your foccacia looks beautiful my friend! A job well done :D

  43. Simply Life (@SimplyLifeBlog)
    Feb 06, 2013 @ 19:26:07

    oh beautiful! this is one of my favorite types of bread!

  44. Elaine
    Feb 06, 2013 @ 19:53:22

    I agree with you on the long chill time, but it sounds like some of us skipped that part and had delicious results so I might try that next time. Your focaccia looks perfect.

  45. Balvinder
    Feb 06, 2013 @ 19:59:38

    Adding whole wheat flour to foccasia was a good idea.

  46. gfcelebration
    Feb 06, 2013 @ 23:19:23

    Love the gorgeous artisan quality of your focaccia. Absolutely delicious.

  47. peachkins
    Feb 06, 2013 @ 23:23:10

    Give me a focaccia and a good butter! This is a beautiful bread!

  48. Chef Randall
    Feb 06, 2013 @ 23:53:22

    The foccasia looks absolutely delectable. I wish I could have some now.
    Thanks for viewing my blog today, Savor the Food.

    I am looking forward to your next great recipe as you post it!! :) Thanks for sharing.

    Chef Randall
    savorthefood.wordpress.com

  49. Bam's Kitchen
    Feb 07, 2013 @ 03:43:42

    I would love to break a hunk of that bread off and dip it into some good olive oil. However, I don’t want to disturb your beautiful photograph. Take care, BAM

  50. Manu
    Feb 07, 2013 @ 08:59:01

    YUM! I’ve never made foccacia before. I can’t wait to try it.

  51. Gracie ~ Food Fascination
    Feb 07, 2013 @ 09:05:32

    Looks good. I wasn’t crazy about the 24 hour rise either, but I divided my dough in 3 parts and baked one last night, 4 days later and it was better and I was happy to have freshly baked bread. I’m thinking making the dough and having it available for a few days isn’t bad.

  52. kitchen flavours
    Feb 07, 2013 @ 09:37:49

    I love foccacia and I have bookmarked this to try for ages! Looks very good and I would be one happy gal if I could have this for my lunch!

  53. saucygander
    Feb 07, 2013 @ 13:24:17

    The focaccia looks great! I read one of the TWD bakers skipped the fridge time and it was fine, so that may be a shortcut.

  54. Beth
    Feb 07, 2013 @ 18:31:32

    Despite the long chill time, I think it looks wonderful! I’d love to try making foccacia.

  55. kale
    Feb 07, 2013 @ 23:28:42

    i on the other hand have never made foccacia, but you make me want to. chill time and all! ;)

  56. Karen Xavier
    Feb 08, 2013 @ 02:02:01

    I’ve always read and seen pictures of Foccacia bread… never made it before. I have to try it out now, yours looks beautiful…. the lovely brown baked top.

  57. Cathleen
    Feb 08, 2013 @ 20:52:01

    Your focaccia looks absolutely delicious!

  58. KitchenConundrum (@KitchConundrum)
    Feb 08, 2013 @ 22:14:32

    Your focaccia looks really great! Nice color on the crust!

  59. Three Well Beings
    Feb 08, 2013 @ 22:56:14

    I’m glad I didn’t miss this post! I love focaccia, and it IS the weekend! I might have time…I do have the ingredients! :-)

  60. andrea janssen
    Feb 09, 2013 @ 03:42:20

    I did see the 24 hours waiting a bit too late and posted therefor too late. But the end result was a great focaccia and that counts.

  61. Tandy
    Feb 09, 2013 @ 04:20:39

    I wonder what the long chill time did to the dough?

  62. Mary Hirsch
    Feb 09, 2013 @ 18:15:19

    I didn’t get the focaccia made for TWD and will have to take a break from the group until this move of mine get accomplished. I would like to try it since anything that takes this long to make and bake has to be good!

  63. Nami | Just One Cookbook
    Feb 12, 2013 @ 00:41:40

    Your focaccia looks fabulous indeed. I have to try it one day… hopefully this year! I have a feeling that I will eat half of it when this comes out from the oven. Seriously.

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