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Joined: May 2005
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Olyve, I'm sure your bread will come out wonderful! I hope you have fun doing it and I hope you keep doing it. So few people remain committed to putting the best possible bread on their tables; bread lovingly baked in their own ovens with only the ingredients they choose. You'll make such a wonderful husband, Gregor. 
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Oh thank you, Greger. You're a sweetheart. That was indeed fun and very therapeutic too! ![[Linked Image from i239.photobucket.com]](http://i239.photobucket.com/albums/ff268/melofga/IMG_2138.jpg) ready to go in the oven ![[Linked Image from i239.photobucket.com]](http://i239.photobucket.com/albums/ff268/melofga/IMG_2139.jpg) just out of the oven But..... Looks aren't everything, LOL (they are pretty aren't they?). Mr O likes them a lot. I'll need to decide. The texture isn't like focaccia. It's a bit too dense maybe? Regular bread like. I used one cup of whole wheat in place one of the white ones. I'm not sure that was a good idea. I did kneed it by hand. Maybe I overdid it? Don't get me wrong, it's very good and we'll eat every bite and I'm still excited to back in the business of bread baking but I don't know to proceed to get the proper result.
"Life is not about waiting for the storms to pass...it's about learning how to dance in the rain."
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Joined: May 2005
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Can the dough be baked in a iron skillet?
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Carpal Tunnel
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I guess you missed the title of the book from which the recipe came: Williams-Sonoma Oh, I didn't miss it Rick, and I wouldn't have expected them to write real world everyday recipes. Books of recipes like that are for recipe collectors not cooks. I do my share of recipe collecting but when I need to bake a dessert, bake bread, prepare salads and an appetizer, a starch, a vegetable, and roast a cut of meat, set the table, clean the kitchen, time it all to be ready at the right time, serve the meal, pour the wine and have fun with my company, then clear the table and clean up again, I just don't want really fussy time consuming and labor intensive recipes. When you've got some hunk o' burnin' love dining with you, you want to impress him with a nice meal, not with how hard you can work in the kitchen.
Good coffee, good weed, and time on my hands...
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Joined: Nov 2006
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Can the dough be baked in a iron skillet? I just did mine on a cookie sheet. It's perhaps best done on a pizza stone lower in the oven, The iron skillet would achieve roughly the same effect. Olyve, a higher gluten flour will yield chewier bread. Try it with bread flour next time and go easy on the oil in the dough. I doubt if you overworked it.
Good coffee, good weed, and time on my hands...
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Looks real good, olyve, and I'll bet that it tastes good too.
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Joined: Jan 2001
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Administrator Bionic Scribe
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Administrator Bionic Scribe
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Olyve~your bread looks delicious! 
milk and Girl Scout cookies ;-)
Save your breath-You may need it to blow up your date.
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Thanks y'all. That was very fun. It is tasty. Gary says I'm being silly about the texture but he doesn't realize I hang out with (here) gourmets and some y'all are perfectionists.  The fresh herbs in it were awesome. The toppings (caramelized onions and rosemary and cheese) were outstanding. I increased the garlic by a lot. Yum. Yes I will get some bread flour. Are you saying that has more gluten in it Greger? I think I'll do all white flour next time and maybe try the cookie sheet thing with some foil on it.
"Life is not about waiting for the storms to pass...it's about learning how to dance in the rain."
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Joined: Nov 2006
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Yes, bread flour is a high gluten flour. Wiki says: Focaccia doughs are similar in style and texture to pizza doughs, consisting of high-gluten flour, oil, water, salt and yeast. It is typically rolled out or pressed by hand into a thick layer of dough and then baked in a stone-bottom or hearth oven. Bakers often puncture the bread with a knife to relieve bubbling on the surface of the bread. King Arthur brand is the best, I can't afford it.
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Joined: May 2005
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...Nestle "put five laboratories to work to find E. coli O157:H7 in flour. It took 30 samples from each of 1,074 lots for a total of 32,220 batches that were all put to the test." It found that if you test enough flour, you can find some contaminated with e. coli. This usually wouldn't be a big deal, because any pathogens in flour will be killed by baking, frying or boiling... until you realize that some people eat raw frozen pizzas. The Consumerist.com ...just thought you should know...  This means even after bread making, all surfaces need to be sanitized.
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