Friday, June 17, 2011

Focaccia with Cherry Tomatoes and Rosemary 意大利麵包

This Italian flatbread is similar to pizza, except it doesn't have any sauce on top. I've tried making it before a few times and it came out well. Recently Los Angeles Times published a recipe by Nancy Silverton, owner of La Brea Bakery. It calls for baking the bread in a cake pan instead of a baking sheet.

It starts with a sponge...

After mixing the sponge with the dough and going through the fermentation, it is placed on a cake pan with a lot of extra virgin olive oil on it. There is supposed to be mozzarella as a topping, but I don't have it. Instead, I replaced it with some ham I found in the fridge.

Click here for the recipe.

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