Focaccine
Little focaccia.
Like spaghettini is little spaghetti.
And you thought foreign languages were hard……
Baking these little gems isn’t hard either.
That was the general consensus of the Bread Baking Babes this month.
According to Elle, of Feeding My Enthusiasms, and our host kitchen for this month, focaccine are small versions of focaccia that are perfect to serve with an aperitif or as a starter or just a snack.
They are made with a bit of potato added to the dough and fresh herbs: rosemary, sage, thyme…. whatever is in your garden. And, of course, drizzled with olive oil and topped with sea salt.
Hungry yet?
They look like a great bread to have with soup now that the weather is getting more wintry (at least for half of us).
Or they can be cut in half for sandwiches or breakfast toast.
We do like flexible bread.
Get all the details, the original recipe, and the full story at Feeding my Enthusiasms.
Be sure to check out all the Babe’s this month – as usual, the Babes could not be trusted to follow the same recipe – or even manage to make them the same size!
And that’s it for the Babes in the November. Stay Safe & Healthy Everyone! We’re getting closer to the end….
And keep on wearing your mask!!!
And the Babes are:
The Bread Baking Babes
A Messy Kitchen – Kelly
Bake My Day – Karen
blog from OUR kitchen – Elizabeth
Bread Experience – Cathy
Feeding My Enthusiasms – Elle
Judy’s Gross Eats – Judy
Karen’s Kitchen Stories – Karen
My Diverse Kitchen — Aparna
My Kitchen In Half Cups – Tanna
Notitie Van Lien – Lien
And me…. Thyme for Cooking – Katie
Wearing my mask … except when I’m socially distant and snacking on Focaccine … PROMISE.
Yes we don’t follow ALL the rules but we still seem to get really good results and I truly believe we are learning from our differences.
Rules? Are there rules?!!
Only for the others.
Quel relief! I am an inveterate rule follower and was very concerned that I may have missed transgressed. (Where IS that hula-hooping cow emoticon when I need it?)
That is because we appreciate our differences, Snacking on focaccine is acceptable unmasked behavior.
Loved all the shaping methods and herbs and different results! Hope you can eventually find a starchy/floury potato! Pommes de terre de Merville showed some promise if you ever see them…
How can there be no starchy/floury potatoes where you are Katie? Isn’t that what is used to make frites?
Echoing Kelly here: it’s great to see all the focaccine on one page before they all disappear!
Apparently not lol. I buy potatoes for ‘frites’ and they are not terribly waxy but not like a ‘baker’
I’ll look for them, thanks. I miss a good Idaho baker lol
Funny that you mentioned not following the rules… When I set out to make these focaccine, I was reminded of the book, “First, Break All of the Rules” from my corporate days. So that’s what I did! Thanks for the lovely roundup!
Absolutely break the rules. My favorite book form those days was ‘Leadership Skills of Atilla the Hun’