Kestrel's Reviews
2 recipe(s) reviewed. Showing 1 to 2Sort by: Title | Date | Rating
Pizza, Focaccia, Flat and Filled Breads For Your Bread Machine: Perfect Every Time
By Lora Brody
William Morrow Cookbooks - 1995
Focaccia with greens : page 90
I made a hybrid of this recipe with the stuffed rosemary focaccia and it made an absolutely delicious stuffed bread. I halved everything to make one 7” bread in a springform pan. I used the rosemary focaccia dough…started with 1/2 cup red fife flour and 1 cup all purpose. This dough needed extra flour to come together. I made the filling with greens from the garden with olives, garlic, and raisins, and threw in a few roasted cherry tomatoes for sharpness. Baked as directed for the dough recipe (20 min at 450 fan) then 3 minutes out of the tin. This bread would be great for company. Rating this as 5 stars despite having to add flour since it tasted so good, and the dough was lovely to work with. An excellent bread that I will definitely make again
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Rosemary mustard focaccia : page 74
Very good. I ran out of mustard and used 1 cup of spelt flour so had to add a bit more water to compensate. I reduced the salt to 1.5 tsp and used fresh rosemary from the garden. Baked 425 fan 20 min then removed pan for 2 additional minutes.
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