Erhan
Oh, but I didn't write that I really liked the focaccia. I made 60% of the recipe, so my son and I ate almost everything, generously putting butter on each slice, biting with garlic and eating it all with borscht
Olga VB
Thank you for rating!
And as I understand you and my son: when the focaccia is fresh, it is impossible to tear yourself away from it! So, 100% of the recipe is not much at all!
Jiri
Thank you very much for the focaccia, very tasty!Wheat-rye almost Focaccia
Olga VB
Irina, I'm glad I liked the focaccia! Thanks for using the recipe!
Today I also did - quickly, simply and tasty - such a magic wand, when they finished eating bread at breakfast, and already fresh for dinner.
Seven-year plan
Ol! I repeated your focaccia today.
From the full norm, just two pieces are obtained!
And nothing rests on the lid!
Baked for 25 minutes.
I am very pleased!

Wheat-rye almost Focaccia
Olga VB
Light, what a beauty!
I'm so glad that everything turned out so great for you, and that it tastes good to you, and that you praise me, and I'm so proud of you and myself!
Good health!
lyudmia
And here is mine, thanks Olenka

Wheat-rye almost Focaccia
Zhanik
Olga VB, thanks for the recipe, Olya!
baked in the oven
The husband does not eat rye bread in principle
but even he could not resist and ate breakfast with a sandwich
There are no pictures (((hurrying from home to the event. Pulled out and ran
returned, daughter, about set with grandfather, nibbled the edges, broke off. She is very fond of just rye bread. And give her the very crust
Olga VB
Lyudochka, Natashaand thank you, my dears! Pleased!
It is so pleasant when you feel that you are involved in the fact that the result is pleasing.
I have this focaccia - a lifesaver on duty, when it suddenly turns out that the bread is over.
And so as not to get bored, I do it alternately with olives, then with olives, then with sun-dried tomatoes, then with seeds instead of sesame seeds, sometimes with sunflower oil, sometimes with corn oil. Sometimes I also add dill, onions or Provencal herbs to the dough, and I also use different cheese ... And each time I get a slightly different focaccia, and I can't even say which one tastes better.
So, if your first tests turned out to be successful (and already beautiful - that's for sure, judging by the photographs), then feel free to experiment! This recipe, as a basic one, allows any experiments.
Good luck!
Vitalinka
And I brought my focaccia. Olga, thanks for the recipe!
I reduced everything a little, so that there was 350 grams of flour. Focaccia didn't run away anywhere

🔗
lyudmia
Vitalinka, very appetizing
Katko
OlgaI almost baked it
In the morning I noticed an old kefir with a piece of yeast in a liter jar, in the evening I came, and a full jar grew ... and then by chance I came across your focacci ... and I combined them a little, only the grams could not stand, because initially everything was poured, poured approximately
Marjoram and dried green onions were poured into the dough
Mix on the Pizza program
After lifting, stretch-fold the dough three times after 10
Divided into two, sprinkled ode with sesame seeds, another Kalindzhi, very aroma and taste nra to me)
Hell to Princess
It turned out great
The crumb is porous and dense, the spirit of bread, rich
Thank you
Wheat-rye almost Focaccia

And I measured the temperature

Wheat-rye almost Focaccia
Olga VB
Katyusha, thank you very much for the report!
I'm glad you liked the result
Looks very cute!
There it is not necessary to follow everything exactly: the main thing is to read the principle of focacche building, and then you can improvise according to the mood and contents of the storerooms.

Forgive me for not answering right away: I was without a computer for more than 2 weeks, only Syonya returned home at night

Katko
yes, what is there exactly to observe))) at no exchange: girl-lol: not a day without experiments)))
after all, something is already intuitively guessed what might happen)

what an apology there can be, stop it) where I saw what was interesting and wrote there, and when someone can answer, for their own reasons or because the notification did not come - it doesn't matter at all)

Olga VB
Then we are waiting for further experiments.
O_lush_ka
Olga, baked your "almost Focaccia". We all liked it very much. Not difficult and tasty. I have a photo report.
Wheat-rye almost Focaccia Wheat-rye almost Focaccia
Olga VB
O_lush_ka, Olga, this is a beauty you have! Even looking at it is a pleasure!
Thank you for trusting the recipe and for the photo report.
Olga VB
Today I made my beauty with sourdough with a long big bag.
What can I say ?, - delight!
Olga VB
Not only do I have a slightly different technology here, because it was leavened and with a long big ball, but I also used salted zucchini instead of olives / olives.
It turned out very tasty, I recommend!
Wheat-rye almost Focaccia

Wheat-rye almost Focaccia

Gyyy! Choy, I'm quietly here with myself ...
Marinuly
Olga VB, Ol, thanks! Wonderful focaccia I put it in line, there are many different ideas, who would still eat it
Olga VB
Yes, you yourself will destroy it in a couple of sessions! - it turns out no worse than pizza
Marinuly
I have no doubts about her

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