Devils Workshop

has been moved to new address

http://www.bigblackdogs.net

Sorry for inconvenience...

Big Black Dog: BBA - Focaccia and a delicious Bruschetta

August 11, 2009

BBA - Focaccia and a delicious Bruschetta





This week for Bread Baker's Apprentice we made Focaccia. I've made Focaccia Bread about a million times in my life and it is one of my favorite breads. It's quick and easy and makes a great last minute addition to any meal and it's very versatile. You can top with a large variety of items like cheese, basil, tomatoes and make a pizza type bread. Or you can slice it horizontally and toast it for the base for Eggs Benedict or a toasted tuna sandwich. I've used it for hamburger buns and even popped it under the broiler for a great garlic bread!

I always add about 1/2 cup sourdough starter to my Focaccia dough but decided to use fresh yeast instead. And I dearly love using fresh yeast! Also I added 1/2 cup mashed potato. The dough was silky smooth and so easy to work with and it rose beautifully!

Our tomatoes are slowly starting to come in and I was going to make BBLTs (Basil, Bacon, Lettuce and Tomato) sandwiches with the Focaccia but then decided to whip up some Bruschetta instead. See Recipe and **Note below.



DSCF8357




Bruschetta with Spinach and infused Garlic
Recipe developed by Big-Black-Dog

4-5 plum tomatoes, seeded and coarsely chopped
1/2 lb spinach, cleaned and torn into small pieces
1/4-1/2 c. shredded Parmesan
8-10 fresh Basil leaves, torn into small pieces
Abt 15 fresh Tarragon leaves, torn into small pieces
Salt and freshly ground pepper
2 large garlic cloves
1/4 c. EVOO (Extra Virgin Olive Oil)

In a small pan heat the EVOO until just warm. Add the cloves of garlic and simmer until the garlic is just golden brown. Remove garlic and set the oil aside to cool. On a cutting board smash the garlic with a fork.

In a small bowl add the tomatoes, spinach, Parmesan, Basil, Tarragon, smashed garlic and cooled EVOO and blend. Add salt and pepper to taste. Let this sit for at least 30 minutes so the flavors set.

**Note: I cut the Focaccia into about 3-5" pieces and then cut each piece horizontally. On a foil lined baking sheet lay out the sliced Focaccia and top each piece with Bruschetta. Set your oven on Broil and pop the Focaccia/Bruschetta under the broiler for about 5 minutes. Be careful because this will burn very quickly.



DSCF8359




Google Books has the entire book, "The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread", by Peter Reinhart, scanned and you can find the recipe on Page 159 by clicking here.


Please feel free to visit some fellow BBA'ers and see their interpretation of this recipe.

Terri of Mustang Terri
Nico of Nico's Blog
Sally of Bewitching Kitchen
Txfarmer at Txfarmer (blog is in Chinese)




All Rights Reserved 2008-9 © Big Black Dog

Labels: , , , , ,

17 Comments:

Blogger RJ Flamingo said...

This looks and sounds delicious! I'd be tempted to reach through the screen and grab some of that, if I weren't still waiting for my first cup of coffee!

August 11, 2009 at 5:52 AM  
Blogger Lori E said...

It is lunch time here but even if it wasn't I would have to go to the kitchen after looking at that.
Did you manage to use the roses picture for your poster? My proof came back as too big and they sized it. Not great but I said to print it anyways as I don't have the time right now to mess around with it.

August 11, 2009 at 1:57 PM  
Blogger Danielle said...

my stomach is growling! I think I could live off of bread alone (somewhere, someone said you can't but I'm sure I can!)

August 11, 2009 at 2:15 PM  
Blogger TeaLady said...

Beautiful breads.

August 11, 2009 at 4:39 PM  
Blogger Pam said...

I like the mix of basil and tarragon!

August 11, 2009 at 6:44 PM  
Blogger Julie said...

Hi Michelle, This looks delicious! I love your blog... I have an award for you , so stop by soon... http://workingonadream-julie.blogspot.com/2009/08/my-first-blog-award.html

August 11, 2009 at 8:23 PM  
Blogger Sheila Mitchell said...

I'm so glad we have crossed paths! You never cease to amaze me and as always you make amazing foods along with beautiful pics! YUMMY!

August 11, 2009 at 9:05 PM  
Blogger Kim said...

The focaccia looks so lovely. Spinach and garlic are some of my favorite combinations : 0

August 11, 2009 at 10:06 PM  
Blogger Mustang Terri said...

Don't you love this bread? Yours look lovely, made me hungry to do this one again. I will definately make your recipe of bruschetta. Too bad I can't have it for breakfast.

August 12, 2009 at 5:03 AM  
Blogger Cindy Feingold said...

Your foccacia looks beautiful. I love the addition of mashed potatoes. Great idea.

August 12, 2009 at 7:33 AM  
Blogger Pam said...

I love brushetta and I am sure it was really delicious on focaccia. Great photo.

August 12, 2009 at 10:49 AM  
Blogger Lisa said...

That looks so delicious! I'm not too crazy about the taste of sour dough so I like this better. The addition of potatoes sounds good too. Nice job!

August 12, 2009 at 11:52 AM  
Blogger Kate said...

Just looking at the pictures makes me hungry...reading the recipe cinches the deal!

August 12, 2009 at 8:26 PM  
Blogger Di said...

That looks fantastic. I like the idea of using fresh yeast for the focaccia, but it's so darn hard to find around here.

August 12, 2009 at 9:35 PM  
Blogger Kathleen said...

That looks wonderful! So nice and fresh!
I got rid of the intruders, had to remove everything and start all over..

August 12, 2009 at 11:05 PM  
Anonymous Kayte said...

This looks delicious...the bread and the toppings! I have never made this before, and only had it once or twice, so I am looking forward to making it when we finally get there with Slow & Steady! I made note of your addition of the potato...will try that, too.

August 13, 2009 at 10:06 AM  
Blogger Nico said...

nice bruschetta, glass of wine, music, friends and bruschetta..mama mia!!

August 28, 2009 at 9:56 AM  

Post a Comment

<< Home