Friday 27 January 2017

Half-Wholemeal Focaccia.



Our wood-fired cooker will be lit less frequently from now on. The frosty, -6 C, mornings should be less common, and slightly more balmy temperatures well above zero are promised.

So, as we have probably lit our oven for the last time for a while, I attempted some Focaccia. I used half/half wholemeal and ordinary flour, and proceeded as per usual.

I looks good, smells good, and tastes pretty good. Next time, however, I'll revert to my usual 100% ordinary white flour. I don't think the wholemeal flour added anything to the final product.



16 comments:

  1. As much as I love winter and wood fires (Not as cold as minus 6 here though) it is nice when the warmer weather starts to appear isn't it. Your Foccacia sounds lovely.

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    Replies
    1. I'm very much a Summer person. I don't function properly in cold weather. Luckily I think our very low temperatures have now gone.

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  2. That focaccia looks very good, Cro! Have you also tried making it with rosemary and smoked pancetta (or bacon) before?
    Minus 5 here, but gradually warms up during the day.
    Greetings Maria x

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    Replies
    1. I've tried all sorts, but not with bacon. This one had Rosemary, Olives, and Garlic; quite simple.

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  3. Still sounds too cold to me to stop lighting the oven.

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    Replies
    1. If we're busy (which we invariably are) we don't even light the sitting room wood burner until mid afternoon. It's cool indoors, but not cold.

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    2. You must be tough - no heating at all at -6 degrees. I am frozen at + 6 degrees.

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    3. No, when it was very frosty we lit everything, it's now that we don't bother so much.

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  4. That bread sounds good. I haven't made any for a while. Hot out of the oven, with garlic and herbs ...it wouldn't last long here!

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    Replies
    1. Half of it went very quickly, the other half will be warmed slightly and finished today.

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  5. In the days when I baked bread I always found it easier to bake with white bread flour - if I used brown the bread was always a bit heavy.

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    Replies
    1. This was quite light, but I didn't think the flavour was as good. I shall stick to white in future. In fact I was just finishing-up a bag of wholemeal.

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  6. It looks lovely. Paul and I had some with our meal in a restaurant last week and we just couldn't stop eating the stuff.

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  7. It's good to experiment in the kitchen...sometimes it can result in a result that becomes a future favorite. I think I would agree with you about allotting the wholemeal flour elsewhere next time. Even so, that focaccia looks really delicious. I'm too lazy to make my own!

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    Replies
    1. I'd like to make bread more often, but our local supply is excellent, and I'm also too lazy.

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