The
Camaldoli yeast is amazingly active at this point. We have tried making
rustic loaves and
pizza bianca, but on Saturday we decided to try using the starter for focaccia. We used the recipe for pizza dough and let it rise in a half-sheet pan coated with olive oil. It filled the pan and we baked it at 350oF for about 40 minutes.
Once removed from the oven, we drizzled the bread with
rosemary-infused olive oil. It was spongy and airy and really delicious.We served the focaccia with a simple homemade chicken liver pâté, and then put the bread on the table with the main course of ragù alla Bolognese. We will definitely be making more focaccia this winter!
The Camaldoli yeast is amazingly active at this point. We have tried making rustic loaves and pizza bianca, but on Saturday we decided to try using the starter for focaccia. We used the recipe for pizza dough and let it rise in a half-sheet pan coated with olive oil. It filled the pan and we baked it at 350oF for about 40 minutes. 
Once removed from the oven, we drizzled the bread with rosemary-infused olive oil. It was spongy and airy and really delicious.We served the focaccia with a simple homemade chicken liver pâté, and then put the bread on the table with the main course of ragù alla Bolognese. We will definitely be making more focaccia this winter!
1 comment:
We sliced the leftover focaccia length wise and made muffaletta sandwiches with Gambino's olive salad for lunch!
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