Focaccia…..yup, another “Food” post……..

The “crunch” factor is out of this world! Yesterday’s pizza (see this post) was just the beginning…..and, also, used only half the prepared dough so I just had to make something with the remainder! Now, I’m aware that focaccia needn’t necessarily have a super crispy crust but Peter Reinhart’s book, Perfect Pan Pizza, intrigues me and so tonight’s project was a crispy crusted caramelized balsamic onion and bacon focaccia. I mean……what part of that is not appealing??

Again…..planning ahead is absolutely mandated with this process—–specifically 5 hours. Yes! Refrigerated dough requires some warming and, once placed in an uber well oiled pan, there’s a step the book calls “dimpling” that is done 3 to 4 times with a 20 minute rest between each. Then the panned dough will remain on the counter to rise for 4 hours.

The recipe for the onions is in the book and I used a raspberry balsamic that perfectly complemented the smoky bacon pairing. IMG_1420

Again, the baking time is brief and the temp is high (425F convection). I’ll let the pictures tell the story….. IMG_1422IMG_1423 

IMG_1424IMG_1425 

Ok…..maybe some stitching next……..

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About treadlemusic

A quilter who rides motorcycle, living on a small hobby farm in southeastern Minnesota. Grandmother and Great Grandmother.
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5 Responses to Focaccia…..yup, another “Food” post……..

  1. Patricia Dauphinee says:

    Wow Doreen my focaccia does not look like that, yours looks amazing. Who would have thought pizza focaccia? good one.

    • treadlemusic says:

      Well…….the book I used basically described pizza and focaccia as dough with something on top, so…………………without the pizza sauce and cheese, I guess it’s what we would call focaccia. The big thing for me/us is the ultra crispy, crunchy crust with the moist soft interior. Hmmmmmm…….I think I’m hungry!!! LOL!!!!!!

  2. kathyreeves says:

    Yummy! I’m coming to your house for dinner!!!

  3. Jeanne Massingill says:

    OMG! This looks amazing.

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