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Poll: Favorite type of bread and similar goods
Focaccia
45%
5
Fougasse
0%
0
Naan
0%
0
Sour dough
0%
0
Bruschetta
9%
1
Brioche
0%
0
Ciabatta
0%
0
Bagels
18%
2
Gahkko
9%
1
Challah
0%
0
Pide ekmek
0%
0
I don't like bread...
0%
0
Other
18%
2
Panini
0%
0
Bhatura
0%
0
Add your vote
Got any good recipes? [Focaccia]
Bug
World Famous



Bug wrote:

I got HUGE cravings for foccacia rn but
Quite frankly, I don't have any good recipes for one
Do you know of any good ones?
16
Posts: 2117
Date: 21-04-2021 14:26
Private
World Famous



Rotte wrote:
gonna just  because i wanna know 
21
Posts: 70327
Date: 21-04-2021 14:29
Private
World Famous



BloomCissi wrote:
Idk, I just used this when I made it some weeks ago. I didn't use feta cheese though, I just made a double batch, half of it with olives and half with cherry tomatoes.
20
Posts: 24795
Date: 21-04-2021 14:30
Bug
World Famous



Bug wrote:
Angelica wrote:
gonna just  because i wanna know 
Im currently trying out one from "matprat" 
16
Posts: 2117
Date: 21-04-2021 14:30
Bug
World Famous



Bug wrote:
BloomCissi wrote:
Idk, I just used this when I made it some weeks ago. I didn't use feta cheese though, I just made a double batch, half of it with olives and half with cherry tomatoes.
How did it turn out? was it squishy or more crunchy?
16
Posts: 2117
Date: 21-04-2021 14:31
Private
World Famous



BloomCissi wrote:
Bug wrote:
BloomCissi wrote:
Idk, I just used this when I made it some weeks ago. I didn't use feta cheese though, I just made a double batch, half of it with olives and half with cherry tomatoes.
How did it turn out? was it squishy or more crunchy?
Like, soft? Pretty fluffy, maybe a bit dense.

This is how it looked!
20
Posts: 24795
Date: 21-04-2021 14:35
BunnyButts
International Star



BunnyButts wrote:
realgoodtaste.blogspot.com/2008/03/foccacia.html

I simp alton brown
20
Posts: 22710
Date: 21-04-2021 14:40
Wuwu
Minister of Pop



wuwu wrote:
https://trinesmatblogg.no/recipe/foccacia-na-i-stor-langpanne/
i think this is good but its quite big
18
Posts: 6703
Date: 21-04-2021 14:42 | Times changed: 1
Bug
World Famous



Bug wrote:
BloomCissi wrote:
Bug wrote:
BloomCissi wrote:
Idk, I just used this when I made it some weeks ago. I didn't use feta cheese though, I just made a double batch, half of it with olives and half with cherry tomatoes.
How did it turn out? was it squishy or more crunchy?
Like, soft? Pretty fluffy, maybe a bit dense.

This is how it looked!
!! looks incredible ♥
16
Posts: 2117
Date: 21-04-2021 14:53
Bug
World Famous



Bug wrote:
wuwu wrote:
https://trinesmatblogg.no/recipe/foccacia-na-i-stor-langpanne/
i think this is good but its quite big
will definitley try this one out
16
Posts: 2117
Date: 21-04-2021 14:54
Bug
World Famous



Bug wrote:
Pls vote on the poll cus I'm curious what type of breads y'all like ^^
16
Posts: 2117
Date: 21-04-2021 15:12
Bug
World Famous



Bug wrote:
Update on my focaccia quest:

My tin is too small.... and it looks like a fluffy spicy cake, not focaccia rn

TO BE FAIR this is my first time ever making focaccia >_
16
Posts: 2117
Date: 21-04-2021 15:39
Private
Popstar



ouch wrote:
I just like the gummy ones like we made it at the cafe I worked at before
16
Posts: 95520
Date: 21-04-2021 15:44
Private
Popstar



ouch wrote:
Tbh I just put uhh, 1 liter water, some salt (teaspoon mby ?? Idk), 1 dl oil and flour on gefylen until its a bit thick gluten liquid, but then we just put it in the pan n covered it n put it in the fridge until the next day, n then we cooked it on like 200° until it was brown ish. Also put olive oil, flake salt and dried rosemary on top
16
Posts: 95520
Date: 21-04-2021 15:46
Private
Popstar



ouch wrote:
ouch wrote:
Tbh I just put uhh, 1 liter water, some salt (teaspoon mby ?? Idk), 1 dl oil and flour on gefylen until its a bit thick gluten liquid, but then we just put it in the pan n covered it n put it in the fridge until the next day, n then we cooked it on like 200° until it was brown ish. Also put olive oil, flake salt and dried rosemary on top
Oh also 1 pack of fresh gjær lol
16
Posts: 95520
Date: 21-04-2021 15:49
Bug
World Famous



Bug wrote:
ouch wrote:
Tbh I just put uhh, 1 liter water, some salt (teaspoon mby ?? Idk), 1 dl oil and flour on gefylen until its a bit thick gluten liquid, but then we just put it in the pan n covered it n put it in the fridge until the next day, n then we cooked it on like 200° until it was brown ish. Also put olive oil, flake salt and dried rosemary on top
*i will probably try to do this next week or smth*
16
Posts: 2117
Date: 21-04-2021 15:50
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