Recipe review - Focaccia, Delicous Journeys (Nico Moretti) page 28

[Katiej]

We sampled this focaccia at Nico’s cooking class, served with garlic aioli and it was delicious.

I love making focaccia and have tried many.  This recipe is as good or better than others I’ve tried.  The dough is very sticky, but focaccia needs lots of water (don't be tempted to add any more flour).  The recipe has a topping made from salt, fennel seeds, sesame seeds and chilli flakes.  I didn’t use the salt or fennel seeds (because of my DH’s tastes), but I think it tasted better with the topping.

One of Nico’s tips was to use a small deep pan, so you got height in your focaccia.  I didn’t have a pan the same size and shape as they used in the cooking class, so mine isn’t as high.

Great recipe.

Linked JD

[Katiej]

[kezza]

Looks great.

[cookie1]

I can just imagine tucking into that. Thanks for these reviews Katie.

[Halex]

Looks great

[Wonder]

Looks great katie

[KarenH]

I agree with Katie, this is a great recipe.  I was glad that I saw him demonstrate it at the class though, because the dough is very wet, and I would probably have added more flour.  I used a pyrex baking dish that was almost the size that he recommended, and it worked beautifully.  Part way through the second rise (in the baking dish), I had to go out to pick up DS from school, so I put it in the fridge to slow the rise, and took it out when I got home again.  A very forgiving dough    As topping I used pizza herbs and olive oil drizzled over it.  Delicious, and very popular with everyone in the family.

[Katj]

That looks so impressive Katie. Good work on the photography also

[Kimmyh]

Love your focaccia Katie. You are making it very hard for me not to buy the book.

[kmw]

Looks great Katie - its great to know how the dough is meant to turn out.