Bakers gonna bake - sweets and desserts 2019

Sorry, no, but you might try King Arthur’s web site.

“Olive’s Table” is a cookbook from a Boston area restaurant of the same name. There is a focaccia recipe in there that is excellent & pretty foolproof. Cant find my copy right now or I’d post the recipe.

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What makes it Southern style?

Not quite sure, even after looking at what I think was the recipe she used. Maybe it’s how the fruit and batter were layered in the pan.

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We had a ton of pattypan squash innards leftover from stuffing squash over the weekend. So my hubby got the idea to make “zucchini” bread with it. We followed CI’s recipe sans lemon, adding vanilla. Great flavor!

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@Rooster This recipe is for your icebox cake-loving sister

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The lemon sandwich cake I believe everyone has eaten lemon sandwich cake, open a soft Confucian delicious put in the mouth, still have some lemon aroma feeling I believe everyone has experienced it in the cake shop

Peach and blackberry pie.

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Beautiful construction!

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Thanks! Always makes me happy when the results are good looks and good taste:). But even the sadly misshapen pies are worth the effort.

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Is that parchment paper on the bottom of your pie pan? If so, why do you use it there?

Looks more like the pattern of a marble surface.

@naf

Fabulous Pâtissier and Chocolatier too.

Looks lovely.

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Yes, Naf was right, just the reflection of the granite thru the glass pie dish.

I am finally attempting that foccacia. Can anyone tell me what will happen if I use regular active yeast? I already made the sponge. Will there be issues? Any adjustments I should make?

Might take a little longer to get going but if your sponge is sitting for 8-24 hours, I don’t know how much difference it makes. Rapid-rise for a slow proof, isn’t that contradictory? :thinking:

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All About Dry Yeast: Instant, Active Dry, Fast-Acting, and More

That was my thought. There is more yeast in the main dough though…maybe I should let that rise a bit longer, like 45 minutes?

Yeast doughs are not an exact science to begin with. Much depends on temp & humidity, even altitude can affect rise. Instead of times, go by how much it’s increased in volume, whether the dough springs back or not, that sort of thing. As long as you don’t kill the yeast, focaccia is pretty forgiving.

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@ChristinaM - just wondering what book has the focaccia recipe you used? Did it turn out well for you?

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