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Old 09-03-2009, 12:51 PM   #11
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Welcome!! It's great here.
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Old 09-03-2009, 01:26 PM   #12
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Wow....that's how u eat it. Now I can imagine how good it is. The Chinese eat their dumplings by dipping into a balsamic + soya sauce + chilli oil. I'm really learning more each day. Oh, would really appreciate your recipe for focaccia. Thanks very much. Do you have a blog that I can just look up so that you don't have to type so much?
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Old 09-04-2009, 06:02 PM   #13
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if u need any help mail me
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Old 09-07-2009, 01:11 AM   #14
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4 1/2 cups bread flour
1 Tablespoon kosher salt plus a little more for sprinkling
2 Cups warm water ( no hotter than 105 degrees F)
2 1/4 teaspoons (1 1/2ounces) active dry yeast
6 Tablespoon Extra Virgin Olive Oil ( plus more for greasing the bowl )
Three Large Roma Tomatoes cut sideways into 1/4 inch slices
Leaves from one sprig of rosemary finely chopped ( about 1 tablespoon)
1/2 cup freshly grated parmigiano-reggiano cheese
Coarsely Ground Black Pepper

Combine the flour and salt in a large mixing bowl.
Lightly flour a work surface.
Combine the water and yeast in a small bowl; stir well and let sit for a few minutes, then add the 6 tablespoons of oil. Add to the bowl with the flour and salt. Knead the dough for 10 minutes (in the bowl), until it is smooth and elastic (in a stand mixer fitted with a dough hook, the dough should take 6 to minutes).
Generously grease a large stainless-steel mixing bowl with oil. Transfer the kneaded dough to the bowl and cover tightly with plastic wrap. Place in a warm spot free of drafts; let it sit for 45 minutes to 1 hour or until the dough has doubled in bulk.
Punch down the dough. Lightly grease a 17-by-12-inch (or 15-by-10-inch) rimmed baking sheet, then transfer the dough to the sheet and stretch it to fill to the edges. Place in a warm spot free of drafts and let it sit for 30 to 45 minutes or until the dough has doubled in bulk. The dough should be visibly airy and will have risen just above the rim of the baking sheet (if it hasn't risen that high, the focaccia dough can still be baked; the bread will just be flatter).
Preheat the oven to 350 degrees.
Liberally apply the oil to the surface of the dough, then arrange the tomato slices on top. Use you fingers to dock the dough all over. Sprinkle evenly with the rosemary, grated cheese, and with salt and pepper to taste. Bake for 40 to 50 minutes, until golden brown; for best results, rotate the pan front to back every 10 minutes during baking.
Let cool for 5 minutes before cutting and serving.

p.s. Sorry for taking so long to post this!
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Old 09-07-2009, 01:23 AM   #15
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foodie4life, thx so much for the recipe. I'd love to try. I don't know what is parmigiano-reggiano cheese. Is there a substitute? I also don't know what is kosher salt. Can I use sea salt?
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Old 09-07-2009, 09:25 AM   #16
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Sea Salt is what i used, and parmigiano-reggiano cheese is Parmesan cheese. Hope this helps and I hope you enjoy.
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Old 09-08-2009, 03:00 AM   #17
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Thx lots for explanation. I hope to make one of these days.

Cheers,
shalinee
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Old 09-08-2009, 03:48 AM   #18
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focaccia bread

Quote:
Originally Posted by foodie4life View Post
I mince garlic into the balsamic vinegar and olive oil, then dip the bread into it, it is very simple but very good. I have a great focaccia recipe if you are looking for one. (although it is a double rise, so it can be time consuming)
Hi...i love focaccia..can u share ur recipe here.....
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