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 Post subject: Focaccia time
PostPosted: Sun Dec 02, 2012 8:56 am 
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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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 Post subject: Re: Focaccia time
PostPosted: Sun Dec 02, 2012 8:58 am 
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Wow that looks amazing!!


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 Post subject: Re: Focaccia time
PostPosted: Sun Dec 02, 2012 9:02 am 
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That looks incredible and the whole menu sounds delicious!

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 Post subject: Re: Focaccia time
PostPosted: Sun Dec 02, 2012 9:33 am 
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Those look incredible and your menu sounds mouthwatering.


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 Post subject: Re: Focaccia time
PostPosted: Sun Dec 02, 2012 1:09 pm 
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Beautiful!

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 Post subject: Re: Focaccia time
PostPosted: Mon Dec 03, 2012 12:43 pm 
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Those look great. Beautiful picture too.

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 Post subject: Re: Focaccia time
PostPosted: Mon Dec 03, 2012 3:25 pm 
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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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 Post subject: Re: Focaccia time
PostPosted: Tue Dec 04, 2012 9:00 am 
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These are things of great beauty!

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 Post subject: Re: Focaccia time
PostPosted: Tue Dec 04, 2012 10:39 am 
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Oh yum, I loooove focaccia.

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 Post subject: Re: Focaccia time
PostPosted: Fri Dec 07, 2012 2:55 am 
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Especially the rosemary garlic one looks very wonderful!


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 Post subject: Re: Focaccia time
PostPosted: Fri Dec 07, 2012 5:34 am 
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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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 Post subject: Re: Focaccia time
PostPosted: Fri Dec 07, 2012 3:54 pm 
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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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 Post subject: Re: Focaccia time
PostPosted: Fri Dec 07, 2012 6:51 pm 
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oh my. Beautiful work!


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 Post subject: Re: Focaccia time
PostPosted: Fri Dec 07, 2012 7:09 pm 
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I love the garlic and rosemary combo. Nicely done!

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 Post subject: Re: Focaccia time
PostPosted: Fri Dec 07, 2012 10:49 pm 
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So pretty!


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 Post subject: Re: Focaccia time
PostPosted: Fri Dec 07, 2012 11:16 pm 
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I can't stop looking.


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 Post subject: Re: Focaccia time
PostPosted: Sat Dec 08, 2012 2:13 am 
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That's the most beautiful focaccia I've ever seen!!

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 Post subject: Re: Focaccia time
PostPosted: Sat Dec 08, 2012 4:12 am 
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Gorgeous. I want some!

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 Post subject: Re: Focaccia time
PostPosted: Sun Dec 09, 2012 10:17 am 
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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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 Post subject: Re: Focaccia time
PostPosted: Mon Dec 10, 2012 11:08 pm 
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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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 Post subject: Re: Focaccia time
PostPosted: Tue Dec 11, 2012 1:13 am 
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yum yum yum pretty!

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 Post subject: Re: Focaccia time
PostPosted: Tue Dec 11, 2012 2:53 am 
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Wow!!

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 Post subject: Re: Focaccia time
PostPosted: Tue Dec 11, 2012 4:18 am 
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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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 Post subject: Re: Focaccia time
PostPosted: Fri Dec 14, 2012 12:54 pm 
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GORGEOUS!


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