As a fan of Jim Lahey’s No-Knead Bread, I decided to try some Focaccia today from his book, My Bread. Fortunately, I was able to benefit from the guidance of another blogger who tried it; she warned me of the dangers of the bread sticking to the pan due to the potato starch in the recipe — and how to avoid it using oiled parchment paper.
My results are shown here:
So I did my usual thing for lunch: pig + cheese = Burratina on top of proscuitto:
Taste results were good, but not great. The effect of the potato puree in the dough may have helped retain moisture, but it gave the impression of a potato knish in focaccia clothing — as mixed a metaphor as you will find. I did my best to Italicize it, with the meat and cheese, and added a glass of white wine from Umbria for punctuation. Verdict: mostly but not totally successful. Tomorrow: let’s do pizza bianca in the wood-fired oven with David Downie’s recipe from Antico Forno in Rome.