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Karena
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Post subject: Focaccia time  Posted: Sun Dec 02, 2012 8:56 am |
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| Glenn Beck |
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Joined: Thu Aug 11, 2011 2:42 am
Posts: 529
Location: Adelaide, South Australia
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I wish I'd taken pics of the entire menu, but I was so busy cooking (& then eating) that I only got this quick shot of the focaccia. I served it first with mushroom paté, followed by chickpea & rosemary soup, then eggplant parmigiana, with three salads - potato, lentil & walnut, chargirlled corn & black bean with homemade smoked pepper mayo, & my favourite, a delicious beetroot & orange salad from Big Vegan that had tofu feta & toasted walnuts on top. I made a cherry coffee cake for dessert. We were fit to burst by the end of all that! 
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VeganMeredith
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Post subject: Re: Focaccia time Posted: Sun Dec 02, 2012 8:58 am |
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| Vegan Vegan Vegan Vegan Vegan |
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Joined: Thu Oct 21, 2010 6:55 am
Posts: 4134
Location: Halifax, NS
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gaia13
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Post subject: Re: Focaccia time Posted: Sun Dec 02, 2012 9:02 am |
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| Asked Santa for a Hoveringdog |
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Joined: Fri Oct 22, 2010 6:02 pm
Posts: 1710
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That looks incredible and the whole menu sounds delicious!
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"I would love to be president of the United States. It's been my dream ever since I discovered what power was." ~ RandiJM, age 11-ish
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PorshaJo
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Post subject: Re: Focaccia time Posted: Sun Dec 02, 2012 9:33 am |
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| Can't Dance, Isn't Part of Revolution |
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Joined: Thu Oct 21, 2010 8:35 am
Posts: 151
Location: Pittsburgh
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Those look incredible and your menu sounds mouthwatering.
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lutin
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Post subject: Re: Focaccia time Posted: Sun Dec 02, 2012 1:09 pm |
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| Drinks Wild Tofurkey |
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Joined: Wed Oct 20, 2010 3:30 pm
Posts: 3004
Location: mt. diablo, by the bay.
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bcakes
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Post subject: Re: Focaccia time Posted: Mon Dec 03, 2012 12:43 pm |
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| Weird Al Copycat |
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Joined: Wed Oct 20, 2010 6:36 pm
Posts: 435
Location: West LA
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Those look great. Beautiful picture too.
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TupeloHoney
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Post subject: Re: Focaccia time Posted: Mon Dec 03, 2012 3:25 pm |
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| Can't Dance, Isn't Part of Revolution |
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Joined: Fri May 04, 2012 12:58 pm
Posts: 156
Location: New England
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Is it weird that the adjective that comes to mind is "cute"? Because those are some pretty cute focaccia.
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Helen4Morrissey
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Post subject: Re: Focaccia time Posted: Tue Dec 04, 2012 9:00 am |
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| Banned from Vegan Freaks. |
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Joined: Sun Oct 24, 2010 5:28 am
Posts: 365
Location: Paris
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jojo
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Post subject: Re: Focaccia time Posted: Tue Dec 04, 2012 10:39 am |
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| Aired her grievances, lost the feat of strength |
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Joined: Wed Oct 20, 2010 1:56 pm
Posts: 3232
Location: Brighton, England.
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Lily
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Post subject: Re: Focaccia time Posted: Fri Dec 07, 2012 2:55 am |
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| Weird Al Copycat |
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Joined: Sun Oct 24, 2010 3:17 am
Posts: 401
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Especially the rosemary garlic one looks very wonderful!
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torque
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Post subject: Re: Focaccia time Posted: Fri Dec 07, 2012 5:34 am |
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| Seagull of the PPK |
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Joined: Tue Oct 19, 2010 6:46 pm
Posts: 5758
Location: Brasil
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pretty.
tell me, how do you get everything to stick? i make a lot of foccaccia and the toppings tend to fall off, making me nuts. (usually i'm driving them to parties or something so it gets troublesome.)
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Buddha says 'Meh'.--matwinser
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LaineB
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Post subject: Re: Focaccia time Posted: Fri Dec 07, 2012 3:54 pm |
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| Tofu Pup |
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Joined: Tue Dec 04, 2012 7:50 pm
Posts: 14
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Lovely! I'll take the Red Onion one please, as I don't like rosemary. Should I send you my address now for posting? :-D
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Laine
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Post subject: Re: Focaccia time Posted: Fri Dec 07, 2012 6:51 pm |
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| Saggy Butt |
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Joined: Fri Oct 22, 2010 2:33 am
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Rhizopus Oligosporus
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Post subject: Re: Focaccia time Posted: Fri Dec 07, 2012 7:09 pm |
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| Dr Bronners, MD |
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Joined: Tue Oct 19, 2010 9:39 pm
Posts: 4666
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I love the garlic and rosemary combo. Nicely done!
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Whimbrella
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Post subject: Re: Focaccia time Posted: Fri Dec 07, 2012 10:49 pm |
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| Buys Peanut Chews in Bulk |
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Joined: Fri Mar 16, 2012 9:49 pm
Posts: 129
Location: Sydney, Australia
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Garrick
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Post subject: Re: Focaccia time Posted: Fri Dec 07, 2012 11:16 pm |
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| Glenn Beck |
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Joined: Fri Oct 22, 2010 4:09 pm
Posts: 510
Location: Minneapolis
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couroupita
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Post subject: Re: Focaccia time Posted: Sat Dec 08, 2012 2:13 am |
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| Naked Under Apron |
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Joined: Tue Nov 09, 2010 12:16 am
Posts: 1760
Location: SF Bay area
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FabulouslyFierce
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Post subject: Re: Focaccia time Posted: Sat Dec 08, 2012 4:12 am |
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| Weird Al Copycat |
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Joined: Wed Sep 12, 2012 2:18 pm
Posts: 418
Location: L.A.
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triskellgirl
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Post subject: Re: Focaccia time Posted: Sun Dec 09, 2012 10:17 am |
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| Tofu Pup Forever |
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Joined: Sat Dec 08, 2012 10:38 am
Posts: 18
Location: Upstate NY
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Now I want to make focaccia. RIGHT NOW. That looks amazing, and the rest also sounds incredible!
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Karena
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Post subject: Re: Focaccia time Posted: Mon Dec 10, 2012 11:08 pm |
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| Glenn Beck |
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Joined: Thu Aug 11, 2011 2:42 am
Posts: 529
Location: Adelaide, South Australia
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Thank you everyone! TupeloHoney, I'm glad you think my focaccia's cute. One of my friends said the olive one looked like a Modernist painting. :) torque wrote: pretty.
tell me, how do you get everything to stick? i make a lot of foccaccia and the toppings tend to fall off, making me nuts. (usually i'm driving them to parties or something so it gets troublesome.) I brushed them with loads of olive oil first, then sort of poked the toppings in a bit. The onion & olives stuck without any problems, but the rosemary & garlic did flake off a bit when I cut them. What baffles me is that I did as directed & poked the whole surface full of dimples before putting the oil on, but the dough continued to rise so they ended up dimpleless. How do you make them stay??
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kittee
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Post subject: Re: Focaccia time Posted: Tue Dec 11, 2012 1:13 am |
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| Naked Under Apron |
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Joined: Wed Oct 20, 2010 12:09 am
Posts: 1707
Location: New Portleans
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SkullNBoneAppetit
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Post subject: Re: Focaccia time Posted: Tue Dec 11, 2012 2:53 am |
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| Has PETA on speed dial |
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Joined: Wed Dec 29, 2010 4:58 pm
Posts: 83
Location: Burbank, CA
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Lily
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Post subject: Re: Focaccia time Posted: Tue Dec 11, 2012 4:18 am |
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| Weird Al Copycat |
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Joined: Sun Oct 24, 2010 3:17 am
Posts: 401
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Karena wrote: What baffles me is that I did as directed & poked the whole surface full of dimples before putting the oil on, but the dough continued to rise so they ended up dimpleless. How do you make them stay?? Yes, I've had that happen, too; it IS annoying! What seemed to work best was using a fairly wet dough and making the dimples REALLY deep: basically I poked real holes into the focaccia with a diameter roughly like one finger. After rising, at least some of the holes did not close up completely and stayed visible as dimples.
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bathsheba
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Post subject: Re: Focaccia time Posted: Fri Dec 14, 2012 12:54 pm |
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| Hoards Peppermint Jo-Jos |
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Joined: Wed Oct 20, 2010 4:52 pm
Posts: 809
Location: Chicago
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