Why is this thing so dang PHENOMENAL?!?!?! Evry time I feel the urge to eat half of it in one sitting?!?!? IMO, salt/oregano/basil is an unbeatable salty combo🙂↔️ Which combination should I try next?
by Working-Community520
25 Comments
Certain_Being_3871
Just mail it to me and stop suffering
Longjumping_Gur_2982
I thought the title said “i’m engaged!” 😅
allgravey
What recipe do you use?
JesterJosh
Congrats on your enragement!
Some-Key-922
I happy for your…. enragement?
Playful-Escape-9212
I can smell that from here. Next try rosemary, cracked pepper, thinly sliced onion.
IamAqtpoo
Oh the air, it’s so wonderful. I would gladly pay you tomorrow for a focaccia today😊
causeithurts
please share the recipe
404NotFlawed
I really like it with fresh rosemary. Please please please share recipe and instructions, it looks phenomenal
Jay33721
If you want to feel the urge to eat the whole thing in one sitting, use those same toppings, but also add garlic powder and smoked paprika!
--Aura
I’m commenting here so I can return in roughly 2.4 hours and when I return, I expect the full recipe to be listed clearly. I will return and if the recipe isn’t listed, there will be serious consequences. Thank you and have a pleasant day.
2.4 hr edit: The recipe has been provided. Thank you for your cooperation.
One_Strategy_55
Okay, but which recipe is this 👀👀
oaktreesandcheese
lord this bread would fix everything in my life
TheRemedyKitchen
It’s a bit unorthodox but a bakery near me tops their focaccia with za’atar. That’s a good one
BrunoNFL
Salt, Cherry Tomatoes, Rosemary and EVOO. Literally the best combination IMO
HerrFandango
Barese. Push down into the top olives and halfed cherry tomatoes, sprinkle oregano and salt. Then take about 200ml of water mixed with 3 tablespoons of olive oil and pour all of this over the top of the dough then cook as hot as your oven will go. This will give you the classic crunchy on the outside and soft inside Barese style. Let it rest after cooking until its slightly warm and has softened a bit – it wont taste the same if you eat it straight out of the oven. It should look like this: [https://i.ytimg.com/vi/fmf–pzwd8M/hq720.jpg?sqp=-oaymwEhCK4FEIIDSFryq4qpAxMIARUAAAAAGAElAADIQj0AgKJD&rs=AOn4CLB2ZulJAE7mnTd8nvTzPN9YG4OrVQ](https://i.ytimg.com/vi/fmf–pzwd8M/hq720.jpg?sqp=-oaymwEhCK4FEIIDSFryq4qpAxMIARUAAAAAGAElAADIQj0AgKJD&rs=AOn4CLB2ZulJAE7mnTd8nvTzPN9YG4OrVQ)
sidc42
My variation of the sandwich Martin Philip (King Arthur Flour) makes in this small batch focaccia video is my wife’s favorite sandwich.
Your bread looks better, but we still inhale a pan of this recipe, especially when it’s this sandwich
I start my version of the sandwich with the cheesy focaccia (add mozzarella and parmesan to the top halfway through the bake) vs plain bread.
Then fresh out of the oven I cut the loaf in half for two sandwiches then cut each side down the middle (electric knife, I don’t let it cool) and spread basil mayo (fresh chopped basil with lemon juice blended into the mayo).
While the bread is at the tail end of baking I heat up a cast iron pan to the lowest setting and warm up a thin layer of hard salami (usually 4 pieces per sandwich slightly overlapping to basically cover the half pan size of the sandwich and if I have it I place a layer of the smoked mozzarella (scamorza) on it so it’s nice, soft and melted but not browned like the mozzarella that’s on top of the pizza.
So yes, it’s death by cheese.
After the meat and third cheese is added I layer it with the roasted Roma tomatoes and bell peppers that are roasted in olive oil and garlic just like the video.
Edited to move the video link to the top
centech
Congratulations!!
Oh wait. Misread that.
TroubledShithead
Rosemary, thyme and garlic is my favorite <3
telperion868
Cheese, onions, rosemary & thyme. Make a smol batch. I make 1/8 sheet pan sized one (keep extra dough in freezer) so I don’t od on it.
ander594
Roasted garlic, rosemary and flaky salt, Sun dried tomato.
catjuggler
Being good at baking is truly a blessing and a curse. Time to pick up a second hobby that burns a lot of calories
mrhindustan
Rosemary, garlic and olive oil.
Timmerdogg
Why am I only putting rosemary on mine? Oh because if I make it any tastier, I’ll eat the whole thing in one sitting
stella_tigre
Looks lovely! I love homemade focaccia! I use a zaa’tar blend sprinkle with additional coarse salt. Also yummy on flatbread.
25 Comments
Just mail it to me and stop suffering
I thought the title said “i’m engaged!” 😅
What recipe do you use?
Congrats on your enragement!
I happy for your…. enragement?
I can smell that from here. Next try rosemary, cracked pepper, thinly sliced onion.
Oh the air, it’s so wonderful. I would gladly pay you tomorrow for a focaccia today😊
please share the recipe
I really like it with fresh rosemary. Please please please share recipe and instructions, it looks phenomenal
If you want to feel the urge to eat the whole thing in one sitting, use those same toppings, but also add garlic powder and smoked paprika!
I’m commenting here so I can return in roughly 2.4 hours and when I return, I expect the full recipe to be listed clearly. I will return and if the recipe isn’t listed, there will be serious consequences. Thank you and have a pleasant day.
2.4 hr edit: The recipe has been provided. Thank you for your cooperation.
Okay, but which recipe is this 👀👀
lord this bread would fix everything in my life
It’s a bit unorthodox but a bakery near me tops their focaccia with za’atar. That’s a good one
Salt, Cherry Tomatoes, Rosemary and EVOO. Literally the best combination IMO
Barese. Push down into the top olives and halfed cherry tomatoes, sprinkle oregano and salt. Then take about 200ml of water mixed with 3 tablespoons of olive oil and pour all of this over the top of the dough then cook as hot as your oven will go. This will give you the classic crunchy on the outside and soft inside Barese style. Let it rest after cooking until its slightly warm and has softened a bit – it wont taste the same if you eat it straight out of the oven. It should look like this: [https://i.ytimg.com/vi/fmf–pzwd8M/hq720.jpg?sqp=-oaymwEhCK4FEIIDSFryq4qpAxMIARUAAAAAGAElAADIQj0AgKJD&rs=AOn4CLB2ZulJAE7mnTd8nvTzPN9YG4OrVQ](https://i.ytimg.com/vi/fmf–pzwd8M/hq720.jpg?sqp=-oaymwEhCK4FEIIDSFryq4qpAxMIARUAAAAAGAElAADIQj0AgKJD&rs=AOn4CLB2ZulJAE7mnTd8nvTzPN9YG4OrVQ)
My variation of the sandwich Martin Philip (King Arthur Flour) makes in this small batch focaccia video is my wife’s favorite sandwich.
https://youtu.be/e0h742NZFH0?si=mV11VhJ6ZlQW1MOB
Your bread looks better, but we still inhale a pan of this recipe, especially when it’s this sandwich
I start my version of the sandwich with the cheesy focaccia (add mozzarella and parmesan to the top halfway through the bake) vs plain bread.
Then fresh out of the oven I cut the loaf in half for two sandwiches then cut each side down the middle (electric knife, I don’t let it cool) and spread basil mayo (fresh chopped basil with lemon juice blended into the mayo).
While the bread is at the tail end of baking I heat up a cast iron pan to the lowest setting and warm up a thin layer of hard salami (usually 4 pieces per sandwich slightly overlapping to basically cover the half pan size of the sandwich and if I have it I place a layer of the smoked mozzarella (scamorza) on it so it’s nice, soft and melted but not browned like the mozzarella that’s on top of the pizza.
So yes, it’s death by cheese.
After the meat and third cheese is added I layer it with the roasted Roma tomatoes and bell peppers that are roasted in olive oil and garlic just like the video.
Edited to move the video link to the top
Congratulations!!
Oh wait. Misread that.
Rosemary, thyme and garlic is my favorite <3
Cheese, onions, rosemary & thyme. Make a smol batch. I make 1/8 sheet pan sized one (keep extra dough in freezer) so I don’t od on it.
Roasted garlic, rosemary and flaky salt, Sun dried tomato.
Being good at baking is truly a blessing and a curse. Time to pick up a second hobby that burns a lot of calories
Rosemary, garlic and olive oil.
Why am I only putting rosemary on mine? Oh because if I make it any tastier, I’ll eat the whole thing in one sitting
Looks lovely! I love homemade focaccia! I use a zaa’tar blend sprinkle with additional coarse salt. Also yummy on flatbread.