When I do focaccio, I place the dough in the pan and flatten out as much as possible, then leave the dough for at least 15 minutes and then flatten it some more. I have one of those little rolling pins for tarts and I often use that.
I've never done the Blitz Focaccio recipe but my recipe is very slack. Sometimes if the dough is dry I don't get it spread out over the pan. I use 4 cups of flour in a 9x13 pan
There is a link to the rolling pin.
I did a whole wheat cheese pizza with 3-4 tablespoons of pizza sauce. I like left over pizza for lunch on these hot days.
I eat lots of peaches and I can't tell the type of peach from looking at it.
I guessed this but it was an easy guess.
I made bread on Thursday in the slow cooker. I put the bread in the pan, placed it the slow cooker and went off to work. It was suppose to be a whole wheat bread with a cinnamon swirl. Things got busy and work and I came home late to find the bread was badly over cooked and had a decided harsh carmelized flavor. I cut it in cubes and went off to feed the geese this morning.
I guessed at my second choice.
I was mainly lucky.
I did Cranberry Pumpkin whole wheat scones on Sunday. They were a little dry but are making a very good breakfast when reheated and spread with a little butter. I've been taking them to work for a snack with unfortunately no butter, but with either milk or coffee.
I got this right by accident.
Missed it
Got it but only by a lucky guess.
I got it!
I missed this. I don't do any true barbecuing, but I have put ribs in a crockpot with barbecue sauce.
Wednesday evening, I tried baking focaccio in a slowcooker. I placed it directly on the bottom of the slowcooker insert lined with parchment paper. I cooked at on low starting at 11:00 pm. I checked on it at 3:00 am or so and found the temperature was 140 degrees so I left it alone. I looked at it again in the morning and found the temperature was still 140 degrees but the bread was hard and crispy and dry on the bottom half! Not a success. I guess cooking a loaf in its own pan is differnt from cooking flat bread directly on the cooking surface.
If I try this again, I am definitely checking much sooner like after 3 hours and not only with a thermometer. I ate it ayway even though the texture was more like rusk toast.
I got it!
