"Boron Elgar" > wrote in message
...
> On Fri, 28 Jan 2011 20:27:26 +0100, "Michael Kuettner"
> > wrote:
>
>>"Boron Elgar" > schrieb im Newsbeitrag
. ..
>>> On Thu, 27 Jan 2011 21:50:22 +0100, "Michael Kuettner"
>>> > wrote:
>>>
>>>>"aem" schrieb :
>>>>> On Jan 27, 10:42 am, aem > wrote:
>>>>>> The estimable Russ Parsons has an article in the L.A. Times that
>>>>>> seeks
>>>>>> to return to the basics of simple and delicious focaccio. Popularity
>>>>>> leads to many variations, some of which stray too far. So he gives a
>>>>>> reminder of the original that deserves the popularity in the first
>>>>>> place. Links to some
>>>>>>
>>>>>> -aemhttp://www.latimes.com/features/food/la-fo-calcook-focaccia-20110127,...
>>>>>
>>>>> Yeah, I know I misspelled it. -aem
>>>>
>>>>
>>>>That's original focaccia ?
>>>>Not in the real world (ie., outside the USA).
>>>>High water to flour rate ? <snort>
>>>>Rest overnight in the refrigerator ? <snort>
>>>>The only focaccia which resembles the thing in the article would be
>>>>the "Focaccia al formaggio" from Liguria.(200 g flour, 100 ml EVOO,
>>>>salt and cold water).
>>>>"Focaccia sarda" (from Sardinia) has a potato dough.
>>>>
>>>>Focaccia could be translated as pancake.
>>>>
>>>>Cheers,
>>>>
>>>>Michael Kuettner
>>>>
>>>>
>>> No need for you to snort, of course, as there are as many variations
>>> of focaccia as there are little towns in Liguria that make their
>>> version as do some other places in Italy.
>>>
>>Some other places ? Nearly all other places.
>
> Some don't...it is damn common, but not universal, at least insofar as
> my own travels.
>>
>>> In fact, you can even cross over into France and try some fougasse if
>>> you want another variation.
>>>
>>Exactly. The word of focaccia is a very big place.
>>
>>> The LAT article cited above mentions Carol Field's book. You'd do well
>>> to read it.
>>>
>>Whatever for ? When I want to go to Italy I drive 2 hours.
>>It would have been better if the author had read the book.
>>That "back to the basics" makes as much sense as
>>"Pie - back to the basics". What's a basic pie ?
>
> Because it is an excellent bread book - very well written.. I have
> lots of foods available nearby my home, but that doesn't mean I won't
> read about them or seek out recipes.
>>
> Boron
>
>
I think also, that Carol Field's books on breadmaking are excellent. I have
a recipe for foccacia continuously in my head. Even though, I frequently
pick up her book to see exactly what to do. Foccacia is similar, I think, to
ciabatta. It's a high moisture dough you knead and rise less rather than
more.

Kent