Basic Foccacia

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Tonkey....

It came out great...delicious....the only think I would change about the recipe is that I'd give the bread a lil 15 to 20 minutest to rise before the baking.

NUMMY!

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The first time I made this bread I had to throw it away because it came out like a hockey puck but I have been experimenting with bread for the past couple of years and was able to think this recipe through and make just 2 changes and it came out amazing!

First I replaced the all purpose flour with bread flour and I gave it a second rise in the pan I was going to bake it in. I go ahead and spread it in the pan and put all the spices and herbs on it and then let it rise for about 2 hours- if you warm the oven to about 150 and then turn it off you can get a good rise 2nd rise in about an hour.

Now I make this bread as often as I can and use the left overs to make croutons!

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I have tried this recipe three times. Twice I had to throw the dough away because it was too sticky and wouldnt hold together as i tried to work it. I tried adding more flour to keep it pliable and in one piece. However, when I cooked it, what came out of the oven was hard enough to break even the strongest of teeth. I am an experienced cook, and this is not the first time Emeril has led me down the drain with one of his recipes. He may be a great chef. But he is a horrible teacher.

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Emeril's recipes are hit-or-miss. He does best, I think, when he sticks to the basics, without trying get too fancy. The basic dough for this comes out perfect. Toppings, as with pizza, are whatever you want. I've done this with both rosemary and freshly ground black pepper, and basil and grated romano.

The amount of salt in the dough seems about right. You could probably get away with less sugar, but it didn't come out sweet. The yeast I happened to have on hand (kept in the fridge "expired" several months ago. It was supposedly "instant" yeast that didn't need proofing, but I proofed it anyway. Turns out it was rapid-rise, and my wad of dough turned into Jabba the Hutt in less than an hour, in a 65 degree house.

The texture and flavor of the bread was as good as anything I've been served in a bread basket at a fancy restaurant. It's a really reliable recipe for the dough.

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This is a wonderful bread for anyone that is a little weary about making their own. The recipe itself is very simple. I studded mine with Garlic pieces, and topped it with parmasean and italian seasoning and it came out wonderful. I baked it for 30 - 35 minutes and it came out golden and delicious. I would highly recommend this to anyone looking for a good beginner bread recipe.

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I made this twice. First as a large loaf, which was fabulous just with italian season and oil on top. The next day I made small burger size buns with 3 slices of roma tomatoes and oil on top and we had our burgers in them. They were excellent holding up the burgers as we tend to go topping mad with ours. I adjusted the salt to 1 tsp. and the individual ones cooked up in about 15 minutes. The large one about 30 minutes or so. Thanks Emeril!

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I needed to add 1/2 cup more flour to achieve the right consistency, and even then the dough seemed 'loose'. But it turned out perfectly - it rose so much that it outgrew the bowl! I topped with a combination of rosemary, olive oil, roasted garlic, and Parmesan and baked for 25 minutes. It was crispy on bottom and chewy on top. Simple enough to do for a weeknight dinner - only catch is the 3 hour rise time.

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Fantastic! I topped mine with garlic and italian seasoning. The recipe was missing the final instructions - I baked it for about 15 minutes and it was done perfectly.