I made my first attempt at a focaccia today. I topped it with rosemary and parmesan and it was really tasty and fluffy. It didn’t end up having the same large holes as I’ve seen in commercial ones though so I’m not sure if I did something wrong or if it’s just natural but it was delicious regardless.
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Did you proof your yeast? And maybe not proofing your dough long/warm enough?
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Depending on the hydration and fermentation period, you’ll have bigger or larger holes. If it was light and airy then it sounds like it turned out well.
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I did even though I was only using instant yeast, I still let it foam in lukewarm water. You could be right about the temperature though as we’ve just had our first snow so we’re in the minuses. Sure it’s not as bad inside but still pretty cold.
@Shellybean Yeah I let it rise for an hour and a half so I don’t know if that’s too little for a focaccia? The texture was spot on, I guess I’m just worried I went wrong somewhere and I’m trying to find out where so I can perfect it.
Thank you both for the suggestions! It’s definitely something I can play around with.
Focaccia can rise a while, but it depends on how much yeast you use and the temperature.
If your focaccia wasn’t dense (and from the photo it looks like it had a good rise) it was likely fine. There are lots of different types of focaccia with different hydration levels and some prefer certain types over others.
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Almond apple cake modified from a Mary Berry recipe. I’ve made more than several versions/modifications of this apple cake. This version is a small batch of 100g. self rising flour, 100g. sugar 1 egg, 75 g melted butter or oil, and flavoring of choice. A thick batter that’s mixed in a bowl, it results in a light cake with crispy edges and a crunchy top due to the almonds. The cake has a layer of thin apple slices in the center. I like to grate about 100g. of apples and add that to the batter. Sometimes I eliminate the apple slices in the center but today I did both, but either version works depending on your desired outcome. These are 3 x 1 1/2” , a 6” pan would “ probably” also work but the recipe can be scaled up easily.
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Please deliver a couple for breakfast. They look delicious.
They are delicious and would be great for breakfast! Only two left…might have to make more😂.
Speaking about apple cakes, I’ve made many different ones over the years, including cider cakes. Some were quite good, others were meh (flavorless sad cider cake). Then one day I tried Joanne Chang’s Apple Snacking Cake and I had a huge winner! Everyone loves this dowdy looking but delicious cake. It uses the reverse creaming method. Very simple. I bake mine in a springform pan. Give it a whirl and let me know what you think.
https://www.foodgal.com/2012/11/best-apple-cake-ever-courtesy-of-pastry-chef-joanne-chang/
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I got this free recipe from KICA for caramel honey cake that I thought might be of interest. There are so many variations when it comes to Russian honey cake and this one looks amazing:
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Rolls with sourdough starter. I haven’t baked bread in so long due to lack of flour. Then I got a bag and didn’t know what to do with it because it’s just that one bag. These are actually made with 00 AP flour and I’m saving the bread flour for things that really need it.
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Agree, the “apple snacking cake” is my first choice for an apple cake!
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looks great i was gonna say needs cinnamon lol
This chocolate olive oil cake currently is featured on KAF’s blog.
It looks interesting to me. Any feedback to the recipe from bakers who are more experienced in olive oil cakes than I?
I’m working on next week’s menu and saw a recipe on “Glen and Friends Cooking” (youtube) where he serves a stew with a homemade biscuit. I modified his biscuit recipe (adding some cayenne pepper) and made a test batch this morning. I think I need to back down the cooking temperature a little, as my convection oven appears to run a little on the hot side.
All in all, not a bad first attempt.
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Sunshine finished off all of her cookies, so I made a quick cobbler for dessert, tonight. We’ll resume cookie baking next week.
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The corn bread looks great! Is there a recipe you can share?
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Sure. one box jiffy corn bread mix 2 eggs half cup melted butter quarter cup milk. 400 degrees about 15 minutes. Enjoy !
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