Wednesday, March 3, 2010

Focaccia: Baking Through the Bread Baker's Apprentice

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

10 comments:

Vegan Valerie said...

As always, your food and your photos are wonderful!

I also think its wonderful that you don't type out all the specifics about the recipes of others. It is a very respectful act, and I like that! We can always go and get the book at the library or bookstore and look at the original. Or hop over to somebody's website!

While reading your blog and others, I have thought about my own recipe posts and wondered if I have done anything that shows unkindness toward anyone. I often take inspiration from another's recipe and change and alter it a little here and a little there, and then it seem to become my own creation. So I often post an entire recipe out on my blog. But I always give references and links back to those who inspired my meal. Is this wrong?

When I started my food blog last Spring, I never really thought about others reading it. I was just keeping track of my own favorites. So entirety typing them out didn't seem to matter. But my aim has evolved and now I do have a small gathering of readers. I am concerned that mayhaps my methods show disrespect to those who I mean to admire...

I guess I am just trying to say that I am grateful that you have integrity and respect for other chefs and their hard work. I want to be sure and do the same as you. Thank you for helping me think through things today!

VivaciousVegan said...

Have you eaten anything else lately???? :)

Vegan Deluxe said...

I've been looking for a really good baking cookbook to buy. Is this on your top recommend list? Any other ideas? I'm more into the breads than the sweet things.

Bianca said...

I LOVE foccacia bread. I should really try my hand at making it sometime. And those tofu sticks from the last post look amazing!

Catherine said...

I LOVE this recipe. Every time I've made it there is bread perfection. I've had the BBA for about a year now, I've been inspired to bake through it. Thanks!

119 said...

GOOD........................................

Carolyn said...

Focaccia has become one of my favorite breads. Crust is da bomb for me, and we got it in spades with focaccia! I have Reinhart's "Whole Grain Breads", and it has a 100% whole wheat focaccia recipe in it, so I will try that. "The Bread Baker's Apprentice" is on the list, though, as soon as my budget cooperates...

Amanda said...

Nice blog! Perhaps you'd be interested in mine too! Right now I'm hosting a giveaway of 2 dozen homemade vegan cookies, your choice of flavor! Enter to win and spread the word. GO VEG!!!

www.stumptowncrunch.blogspot.com

Vegan Dad said...

Vegan Deluxe,
This is a great book, and is more about breads than sweets. Reinhart also has a great Whole Grain book, and a new one on artisan breads. All great.

Vegan Deluxe said...

Thanks! Will definitely check them out.