Making Rosemary Focaccia

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Uploaded by on Oct 30, 2007

For the recipe, please check out the blog of Waitakere Redneck Kitchen here :
http://neckredrecipes.blogspot.com/2007/05/rosemary-focaccia.html
Making and shaping my focaccia to the music of Duel by Bond. The hardwork of kneading the dough is done by my breadmaker.


The recipe can be found at Waitakere Redneck Kitchen
http://neckredrecipes.blogspot.com/2007/05/rosemary-focaccia.html

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Uploader Comments (sinners8)

  • Ok i know the dough is essentially the same as pizza dough...My question is do you let it rise twice as long? like 3 hours instead of 1 and a half? I messed up my last 2 attempts P.S. Try carmalizing some red onions in Balsalmic Vinigerette and adding to Panera style :)

  • I don't usually go by time to see when the dough is ready, as in winter it can take twice as long. I look at the dough and when it has doubled in height, it is ready to be baked.

  • Nice Job. It's quick and to the point. If anything I'd suggest a little narration even if you don't like the sound of your own voice. I was wondering what the moisture and spraying of the water did?

  • Spot on ! I do hate the sound of my own voice. The spraying of water creates steam which makes the crust very crunchy and crispy.

    This video is a visual for the recipe in my blog 'The Waitakere Redneck Kitchen'. All the details are there.

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All Comments (11)

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  • Brava! ...YUMMM! ...complimenti! you make it look so easy

    thanks for sharing ...grazie

  • Wow this looks fabulous....and the idea of creating steam YES!!!!

  • great video. no garbage. right to the point. thank you. I use my bread machine all the time, too, on the dough cycle, love it.

  • Im in heaven! My local Panara bread discontinued their rosemary focaccia and now I can make my own! I love to make Pananni sandwiches with it. For the person who called it oily...olive oil greases the ole pipes and keeps your heart healthy! : )

  • Thank you for putting this up, it looks delicious!! =D

  • That is some oily bread! :)

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