Pages

Friday, June 17, 2011

Focaccia with Cherry Tomatoes and Rosemary 意大利麵包



This Italian flatbread is similar to pizza, except it doesn't have any sauce on top. I've tried making it before a few times and it came out well. Recently Los Angeles Times published a recipe by Nancy Silverton, owner of La Brea Bakery. It calls for baking the bread in a cake pan instead of a baking sheet.



It starts with a sponge...


After mixing the sponge with the dough and going through the fermentation, it is placed on a cake pan with a lot of extra virgin olive oil on it. There is supposed to be mozzarella as a topping, but I don't have it. Instead, I replaced it with some ham I found in the fridge.


Click here for the recipe.



No comments:

Post a Comment