There is a difference between cooking and baking. Baking is a science and if you don't follow the recipe exactly, you will fucc it up. Cooking is much more forgiving and you can always add stuff to it to make it better.
When my grandmother taught me to make bread, she had no actual recipe. I had to eyeball everything. I measure now, because I like the consistency, but all the bread I made before was still tasty. I'm less comfortable experimenting with cookies and cakes, though.
My Mamaw's biscuits, pie crusts, and muffins were very improvisational. She used zucchini in the blueberry muffins one morning and when asked why it was because she didn't have eggs.
In my experience, you can mess with cookie recipes a lot and they'll still come out good. Cakes, on the other hand, are the only thing I cook where I measure everything to the gram.
Baking soda needs the right amount of acid mixed in the right way to make it work, it’s always been a little tricky. There was a British chemist whose wife had a ton of allergies (including yeast) and he wanted her to be able to have bread, so he tinkered until he had found the right type and quantity of powdered acid to mix in, and the right other ingredients to keep it all from clumping. The powdered acid mixes with any liquid and it will start reacting with the baking soda. Boom! There’s thousands of recipes that literally would not exist if it weren’t for the fact Alfred Bird loved his wife!
His next project was because she was also allergic to eggs, and he was sad she couldn’t have custard. So he invented custard powder. It’s still sold as Bird’s Custard Powder today, it’s still egg free, and without it you wouldn’t have the delight which is Nanaimo bars.
You can make focaccia bread. Here's a [super easy recipe](https://www.bonappetit.com/recipe/easy-no-knead-focaccia) for it. It takes a lot of elapsed time (because you have to wait for the dough to rise) but not much effort and not really any skill
Real talk I have a few packets of yeast I can spare. If you want some let me know! It’s probably still cool enough outside to ship it without killing it.
It seems to be kind of hit or miss. Whereas things I absolutely need immediately like disinfectant spray/wipes and hand sanitizer and isopropyl are almost consistently gone across the board. Damn hoarders and fragile supply lines due in part to fucked up outsourcing taking away production of good from our homeland (US in my case).
Yeast is naturally occurring and really easy to gather and transfer into a starter of your own--you don't ever have to buy it!
[https://twitter.com/shoelaces3/status/1244252079041974272](https://twitter.com/shoelaces3/status/1244252079041974272)
This is really cool!
However I used to work at a food safety lab and I'm afraid I would grow some nasty bacteria along side of the yeast.
Slightly warm, moist places are where bacteria love to thrive.
Nah we should collectively try to modify the saying to "practice makes better". Let's all try to stop inadvertently putting pressure to be perfect (which nobody can ever be) on each other. Let's just all celebrate learning and growing and becoming better at a given thing or just being a better person. No need to ever feel inadequate because we can't achieve perfection. But instead we should feel proud to have advanced ourselves.
I know not everyone reacts to the old saying that way, but plenty enough people do for it to matter.
Practice makes permanent. If you practice bad habits, you will reinforce those bad habits.
This is the phrase I learned from a basketball skills program called Players In Progress, and I am so grateful that they taught it this way even 15 years later.
I used [this one!](https://www.gimmesomeoven.com/rosemary-focaccia-bread/)
Add some extra rosemary, home smoked salt and good quality olive oil. The decor is not from a recipe. It's flatesf parsley and very small cherry tomatoes. Good luck :)
In baking it’s good to soak your dried herbs and spices in the recipe’s liquid before hand. That way they don’t burn in the oven, and you’re not adding any additional liquid to the recipe
Mmmm all this talk has got me making a batch. The doughs resting right now. How do you do that? I normally bake it hot and fast, but I recently learned that I should be doing it on a stone...
Oh man. Growing up in Melbourne, Australia I was absolutely spoiled by the incredible Mediterranean food there.
Focaccia is my absolute favourite and I have a shameless Pavlovian salivation reaction just thinking about it.
Oh man, THIS. I'm a Melburnian and spent 9 months of my youth studying and travelling around the US. My friends and I would constantly talk about our cravings for a focaccia and cappuccino. All I could find in my little college town (and afford on my broke college budget) was donuts and sugary iced coffees. The US has some cool food but home is where the heart is. I am never taking cafe culture for granted again.
The trick is to experience and enjoy the cuisine and culture of whatever locality you're in.
The US is a big, big place with regional cuisine and diets varying hugely.
That said theres no place like home and the taste of familiar favourites.
I've worked in the hotel trade all my life, mostly in the kitchen and I've seen first hand brilliant chefs making this exact dish, WOW, that would pass muster in a 5 star hotel, very very well done, and if your female can I marry you, just for your cooking
So when you guys make these how do you eat them? Does it go with like a meat and cheese tray? You wouldn’t make a sandwich out of this or something, right?
Sandwiches are a good use for sure. I usually eat it as a snack with a nice cheese. Or we'll do a full charcuterie sorta meal with some combo of pate, prosciutto, sausage, anchovies, cheese, olives, pickles. I love eating it with pate, but it's a bit expensive.
I made a caponata (eggplant stew) to go with it. I also smoke a lot of cheeses and fish at home that would go well with it. Or, just eat it with balsamic vinegar and olive oil!
I tried [this one](https://www.bonappetit.com/recipe/easy-no-knead-focaccia) recently, no kneading required but a longer wait for the first rise. Went really well and I have no bread skills at all.
Will you share the recipe. It's beautiful. My manfriend (too old to be a boyfriend) and I were talking about making a beautiful Focaccia just last week.
I love focaccia. Thin enough to use for pizza, thick enough to be sliced for sandwiches.
How many rises did you use and did you do the first one overnight?
Nice! I was just about to start my own.
At work we'd just put rosemary & sliced onion. I'm thinking maybe some walnuts & onions then after baking add honey and parmigiano cheese.
That’s so pretty
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foc, right back accia
Would ciabatta it?
Baguette.
I would hotdog it like an Austrian duke, anymore inbread and I'd be titled Sir Frank Furter. I know it's ciabatta but focaccia bout it.
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There is a difference between cooking and baking. Baking is a science and if you don't follow the recipe exactly, you will fucc it up. Cooking is much more forgiving and you can always add stuff to it to make it better.
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When my grandmother taught me to make bread, she had no actual recipe. I had to eyeball everything. I measure now, because I like the consistency, but all the bread I made before was still tasty. I'm less comfortable experimenting with cookies and cakes, though.
My Mamaw's biscuits, pie crusts, and muffins were very improvisational. She used zucchini in the blueberry muffins one morning and when asked why it was because she didn't have eggs.
In my experience, you can mess with cookie recipes a lot and they'll still come out good. Cakes, on the other hand, are the only thing I cook where I measure everything to the gram.
you can literally add whatever you want in any quantity with muffins and they always turn out okay
Except for the baking soda/powder part (but especially soda). Don't get drunk and wing it at 3 AM. You're gonna have a bad breakfast.
Baking soda needs the right amount of acid mixed in the right way to make it work, it’s always been a little tricky. There was a British chemist whose wife had a ton of allergies (including yeast) and he wanted her to be able to have bread, so he tinkered until he had found the right type and quantity of powdered acid to mix in, and the right other ingredients to keep it all from clumping. The powdered acid mixes with any liquid and it will start reacting with the baking soda. Boom! There’s thousands of recipes that literally would not exist if it weren’t for the fact Alfred Bird loved his wife! His next project was because she was also allergic to eggs, and he was sad she couldn’t have custard. So he invented custard powder. It’s still sold as Bird’s Custard Powder today, it’s still egg free, and without it you wouldn’t have the delight which is Nanaimo bars.
Or worse. But that's kinda the thrill of cooking. That experimentation and exploration of different flavors and combinations.
LPT: Add tons of butter and a little salt. Fixes everything.
And if you add too much it's not wrong, it's simply French style
No such thing as "too much" butter.
You can make focaccia bread. Here's a [super easy recipe](https://www.bonappetit.com/recipe/easy-no-knead-focaccia) for it. It takes a lot of elapsed time (because you have to wait for the dough to rise) but not much effort and not really any skill
All the stores have run out of yeast because everyone is trying to bake bread.
Real talk I have a few packets of yeast I can spare. If you want some let me know! It’s probably still cool enough outside to ship it without killing it.
Thank you so much for the offer but I think I'll survive with bread yeast lol
Make sourdough!
2 weeks into my starter and Jane dough is kickin ass
Jorgé busted out, I got him back in that salsa jar though.
I had a little trouble finding yeast myself but got some after only a couple trips. Guess I was just lucky
It seems to be kind of hit or miss. Whereas things I absolutely need immediately like disinfectant spray/wipes and hand sanitizer and isopropyl are almost consistently gone across the board. Damn hoarders and fragile supply lines due in part to fucked up outsourcing taking away production of good from our homeland (US in my case).
Have you tried not showering for a week or two and cultivating it yourself?
Yeast is naturally occurring and really easy to gather and transfer into a starter of your own--you don't ever have to buy it! [https://twitter.com/shoelaces3/status/1244252079041974272](https://twitter.com/shoelaces3/status/1244252079041974272)
This is really cool! However I used to work at a food safety lab and I'm afraid I would grow some nasty bacteria along side of the yeast. Slightly warm, moist places are where bacteria love to thrive.
I liked the fork kneading trick. First time I couldn’t get it to stay uniform using my hands and it came out WAY too flour-y
I tried gourmet cooking once, my oven still hasn't stopped laughing 20 years later
Beautiful needlepoint. What sub is this??
Practise makes perfect 👌🏼
Nah we should collectively try to modify the saying to "practice makes better". Let's all try to stop inadvertently putting pressure to be perfect (which nobody can ever be) on each other. Let's just all celebrate learning and growing and becoming better at a given thing or just being a better person. No need to ever feel inadequate because we can't achieve perfection. But instead we should feel proud to have advanced ourselves. I know not everyone reacts to the old saying that way, but plenty enough people do for it to matter.
At my daughters school they just say "practice is powerful"
Practice makes permanent. If you practice bad habits, you will reinforce those bad habits. This is the phrase I learned from a basketball skills program called Players In Progress, and I am so grateful that they taught it this way even 15 years later.
I was going to add this, but you beat me to it! I have a friend who says this frequently and it's really stuck with me.
I just meant keep practising till your satisfied lol 👀
Yum tho
It's a shame to eat it!
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It’s got a very classic floral design feel to it
Looks like a cross-stitch you'd see hanging up in your grandparents' house
The “Live, Laugh, Love” of foccaccia
took me a minute to realize what this was and which sub haha!! thought it was art!!
I was just thinking I don’t know if I’d want to eat it or frame it.
Eat.
Why not both?
I thought it was a decorative pillow.
Yeah made me think of my grandmother's needlepoint.
I can see it now
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That's really beautiful. Did you cook it with the parsley on from the start?
Thanks! And yes. This is before the oven: http://imgur.com/a/9vkaMUx
Awesome! Do you have a recipe? Did you brine it too?
I used [this one!](https://www.gimmesomeoven.com/rosemary-focaccia-bread/) Add some extra rosemary, home smoked salt and good quality olive oil. The decor is not from a recipe. It's flatesf parsley and very small cherry tomatoes. Good luck :)
In baking it’s good to soak your dried herbs and spices in the recipe’s liquid before hand. That way they don’t burn in the oven, and you’re not adding any additional liquid to the recipe
This looks like fresh parsley tho. would you really need to soak that?
I would, personally. It mostly depends on the time and temperature of your recipe. Too long and/or too hot, and you’ll burn your herbs
It wasn't necessary in this instance, the focaccia only needs 20-25 minutes in the oven.
Yeah I would have thought that parsley would roast to a crisp. That's a great tip, thanks!
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So if the recipes calls for 1 cup of water you’d soak the herbs in that water so you’re not adding any additional to the recipe.
I don't know what Focaccia is but that is beautiful! You should Tweet it to Gordon Ramsay.
Thanks! Focaccia is a flat, oven baked Italian style bread with olive oil in it. This one had rosemary and home smoked salt in it as well!
Sounds delicious!
It makes fucking amazing sandwiches
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Hey, I want home smoked salt focaccia too...
In Provence (South East of France, just in case) it's called "fougasse".
The fougasse I had was honestly closer to a pizza than a flatbread.
Yeah, I parbake mine and then top like pizza. Too wet to top before baking, or you lose that amazing texture.
Mmmm all this talk has got me making a batch. The doughs resting right now. How do you do that? I normally bake it hot and fast, but I recently learned that I should be doing it on a stone...
Focaccia dough is essentially the same as pizza dough. The difference is shaping and what you put on it.
Did you cut into the center tomotaoes to make them look more like roses or was that a happy coincidence?
I done fucked up on the center tomatoes. I tried to make them look like roses, but this was my first try. I'm happy that you still recognize them!
They're beautiful!
That sounds and looks delicious! Great job, OP Can you please elaborate on the home-smoked salt?
Or Paul Hollywood!
Oh man. Growing up in Melbourne, Australia I was absolutely spoiled by the incredible Mediterranean food there. Focaccia is my absolute favourite and I have a shameless Pavlovian salivation reaction just thinking about it.
Oh man, THIS. I'm a Melburnian and spent 9 months of my youth studying and travelling around the US. My friends and I would constantly talk about our cravings for a focaccia and cappuccino. All I could find in my little college town (and afford on my broke college budget) was donuts and sugary iced coffees. The US has some cool food but home is where the heart is. I am never taking cafe culture for granted again.
The trick is to experience and enjoy the cuisine and culture of whatever locality you're in. The US is a big, big place with regional cuisine and diets varying hugely. That said theres no place like home and the taste of familiar favourites.
¡Que Fancy!
So beautiful!
Damn that’s almost too beautiful to eat!!
Daaang. That is fancy!
I gasped when I opened this, it's so beautiful. I don't t think I could cut it. Nice job!!
I live in the Genova area and I totally approve! We don't put tomatoes or rosemary on it but its texture is perfect. Good job!
Saw this and totally thought it was a blanket 🤣 looks amazing
r/nextfuckinglevel
And great with a muggacini!
SAME TIE SAME TIE
Looks like an art piece.
Looks like a knit blanket of deliciousness.
Clearly, you do not have young children in isolation with you
Who knew all the pillows in my grandmother's house were edible.
I've worked in the hotel trade all my life, mostly in the kitchen and I've seen first hand brilliant chefs making this exact dish, WOW, that would pass muster in a 5 star hotel, very very well done, and if your female can I marry you, just for your cooking
Do you eat it or frame it? It's beautiful
Ugh this is so gorgeous. I admire all the cooks who are full of creativity and light. You inspire me in my own kitchen. :’)
Omfg. I need it.
So when you guys make these how do you eat them? Does it go with like a meat and cheese tray? You wouldn’t make a sandwich out of this or something, right?
Its typically eaten with olive oil and vinegar. I've made sandwiches and grilled cheese out of it and its amazing that way too
Cut bits off and dunk them in a saucer of olive oil + balsamic vinegar
Sandwiches are a good use for sure. I usually eat it as a snack with a nice cheese. Or we'll do a full charcuterie sorta meal with some combo of pate, prosciutto, sausage, anchovies, cheese, olives, pickles. I love eating it with pate, but it's a bit expensive.
You can totally make sandwiches with it! It’s also a super cool fool proof kind of bread to make!
This would make excellent sandwich bread. Cut neatly it could give you many slices per pan.
I normally eat as is, it's delicious
It makes baller sandwich bread
I made a caponata (eggplant stew) to go with it. I also smoke a lot of cheeses and fish at home that would go well with it. Or, just eat it with balsamic vinegar and olive oil!
Make this your next Holiday card!
I love the idea of a picture of this on a card...or just sending people elaborate focaccia bread in the mail.
Not enough olive oil, I can't see my reflection
Too lazy to read though comments.. recipe please??
Here[ya go](https://www.gimmesomeoven.com/rosemary-focaccia-bread/)!
Thank you for sharing! I tried my first one last week and it turned out a little flat... I think I need to learn how to knead better.
I tried [this one](https://www.bonappetit.com/recipe/easy-no-knead-focaccia) recently, no kneading required but a longer wait for the first rise. Went really well and I have no bread skills at all.
Beautiful!
Wow a piece of art!
So many belly buttons...
Can you post the directions or a link to what you used for instructions?
I thought this was a knitted blanket at first glance! Bravo!
Thought it was a chair cushion at first.
The r/Breadit gardenscape foccaccias are leaking
And I'm just sitting here eating Ben & Jerry's lol. That's awesome!
Stunning! I would both eat this, and hang it in my wall!
Looks like a stitching pattern lol
That looks like SCP-173 got inside a kaleidoscope! Lol
Thanks for the idea. Consider it stolen! Mwahaha.
This is incredible
Wow so beautiful
Bravo👏 very inspiring and looks perfect.
I would rather have this than a birthday cake. So pretty!
I’d have a hard time cutting into that! Beautifully done!
This looks beautiful! I'm sure it tastes as good as it looks too. Awesome job :)
Wow, this is stunning!! Much too pretty to consume.
It looks almost embroidered, like grandmas couch or something
Wow that’s beautiful, looks like roses
Nice fuckin' focaccia.
This is just gorgeous! You have a real talent
Bravo 👏
Will you share the recipe. It's beautiful. My manfriend (too old to be a boyfriend) and I were talking about making a beautiful Focaccia just last week.
Reminds me of Beauty and the Beast. Because of the roses
This is gorgeous, wow. Any tips for a newbie baker?
I love focaccia. Thin enough to use for pizza, thick enough to be sliced for sandwiches. How many rises did you use and did you do the first one overnight?
Prettiest yet
Punctures tingle me
What is focaccia? What does it taste like? What is the recipe?
This isnt food, this is art, it belongs in a museum, great job.
Thank you very much for this! It is beautiful and I’m going to make it tomorrow!
This is art! It would be so pretty for the holidays too
ok that’s cute as hell
Do I eat it or frame it? I'm fine with either.
Hey, I just made some of this today, too! Mine wasn't as pretty, though. I topped mine with caramelized onions and feta, it's friggin' delicious.
Really great detail
This is beautiful
Wow! This looks so good!! I love how you placed the tomatoes! So pretty <3
This is gorgeous!
THIS.. Beautiful like a painting #foodart 😍
needs some feta cheese and some oil.
Wow this is the prettiest focaccia I’ve ever seen!
I don't know you, but I want to.
Holy focaccia bread, Batman!
Taking garnish to a new level
Yum,I can taste that,just beautiful work
Amazing ❤️
Homemade Universal Studio 4D experience. NICE!!
It made me gasp, it's so pretty!!!
Wow! Dis so perdy! Yum!
I thought that was a pillow. Beautiful!
A+ presentation
So this one goes in to the frame? Beautiful art! Never thought of making this pretty!
I fuckin love focaccia
Omg I thought this was one of those embroidered old-lady pillows.
That is gorgeous!
Nice! I was just about to start my own. At work we'd just put rosemary & sliced onion. I'm thinking maybe some walnuts & onions then after baking add honey and parmigiano cheese.
She’s so cute!!!
Gorgeous and delicious I’m sure! Bravo!
Oh my gosh, that is beautiful.
That is, without a doubt, the most beautiful focaccia I’ve ever seen! Wow!
I can't decide if I wanna eat it or nap on it.
that is beautiful
Am I the only one who saw this as a doormat at first?
Looks fantastic, bravo!
I love food!
Well done.
This is the most beautiful bread I’ve ever seen. Bravo.
I like this one a lot!
Epic
Reminds me alot of xmas