Focaccia Update!

Ta-da! Voila! Presto! They are delicious! 

Crispy crust, perfectly puffy, and very tasty! After slicing them into little squares I put the pieces on a rack so that condensation wouldn't make the bottom crust soggy. Perfect! 

These are great to eat at room temperature. The caramelized onion/walnut/blue cheese was extremely delicious. The broccoli with the heat of the pepperoncini complemented the Locatelli. The bacon/goat cheese was so good. They had very different flavors and all were really wonderful.

Here's a photo of the 1/2 goat cheese/onion/walnut and 1/2 bacon/goat cheese: 

And here is the Broccoli focaccia - although there is a bit of onion and goat cheese on the end - pre-cheese topping

And here I've grated fresh Locatelli cheese - WOW! It was superb!

Making Focaccia Today

I was browsing the Pizza Quest website yesterday for some pizza dough ideas and I happened upon a focaccia recipe.  So, I started the dough last night and put it in the baking sheets this morning.  I must admit, I mistakenly added too much water - distraction is a saboteur! - so I doubled the recipe.  I can't wait to top these and get them into the oven. 

There is no stretching of the dough in making focaccia. It's all in the fingertips, ever so gently coaxing the dough, over 60 minutes' time, to the corners of the tray and letting it rise for a few hours. 

The toppings will be: caramelized onions with blue cheese & walnuts, goat cheese with bacon, and pan roasted broccoli sautéed with garlic, pepperoncini & olive oil with Locatelli cheese. 

I'm going to do half of one tray with the goat cheese/bacon & the other half with the blue cheese/onion/walnut and the other tray all broccoli & Locatelli. 

Pictures at my Francie's Fancies Facebook page here.