Google informs me that I have reached my viewing limit of The Bread Baker's Apprentice. That means I can't post links to the rest of the recipes in the book. But, you might be able to see the recipes, so check the link above. I will not be posting the recipes here for obvious legal reasons and out of respect for all the work Reinhart has done for his cookbooks. What I hope to do here is inspire you to bake, and guide you through the veganizing.I have made this focaccia recipe twice now, both times when we had guests. Everyone loved it. But, I suppose that this is because focaccia is pretty heavy on the oil. This recipe makes a wonderfully tender bread with a crispy crust and a honeycomb crumb.
GENERAL NOTES
1. I use scant 1/3 of oil total, so I don't bother making the 2 cups of herbed oil Reinhart call for.
2. I have used fresh and dried herbs for the oil. Fresh really is better, but dried isn't too shabby either.
3. I baked this in a stoneware baking sheet since it is the biggest baking sheet I own. I was worried the bottom would not brown enough, but it turns out just fine.
VEGAN NOTES
-none
