Focaccia and a delicious Bruschetta

by Michelle on August 11, 2009

This week for Bread Baker’s Apprentice we made Focaccia. I’ve made Focaccia Bread about a million times in my life and it is one of my favorite breads. It’s quick and easy and makes a great last minute addition to any meal and it’s very versatile. You can top with a large variety of items like cheese, basil, tomatoes and make a pizza type bread. Or you can slice it horizontally and toast it for the base for Eggs Benedict or a toasted tuna sandwich. I’ve used it for hamburger buns and even popped it under the broiler for a great garlic bread!

I always add about 1/2 cup sourdough starter to my Focaccia dough but decided to use fresh yeast instead. And I dearly love using fresh yeast! Also I added 1/2 cup mashed potato. The dough was silky smooth and so easy to work with and it rose beautifully!

Our tomatoes are slowly starting to come in and I was going to make BBLTs (Basil, Bacon, Lettuce and Tomato) sandwiches with the Focaccia but then decided to whip up some Bruschetta instead. See Recipe and **Note below.

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Bruschetta with Spinach and infused Garlic
Recipe developed by Big-Black-Dog

4-5 plum tomatoes, seeded and coarsely chopped
1/2 lb spinach, cleaned and torn into small pieces
1/4-1/2 c. shredded Parmesan
8-10 fresh Basil leaves, torn into small pieces
Abt 15 fresh Tarragon leaves, torn into small pieces
Salt and freshly ground pepper
2 large garlic cloves
1/4 c. EVOO (Extra Virgin Olive Oil)

In a small pan heat the EVOO until just warm. Add the cloves of garlic and simmer until the garlic is just golden brown. Remove garlic and set the oil aside to cool. On a cutting board smash the garlic with a fork.

In a small bowl add the tomatoes, spinach, Parmesan, Basil, Tarragon, smashed garlic and cooled EVOO and blend. Add salt and pepper to taste. Let this sit for at least 30 minutes so the flavors set.

**Note: I cut the Focaccia into about 3-5″ pieces and then cut each piece horizontally. On a foil lined baking sheet lay out the sliced Focaccia and top each piece with Bruschetta. Set your oven on Broil and pop the Focaccia/Bruschetta under the broiler for about 5 minutes. Be careful because this will burn very quickly.

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Google Books has the entire book, “The Bread Baker’s Apprentice: Mastering the Art of Extraordinary Bread”, by Peter Reinhart, scanned and you can find the recipe on Page 159 by clicking here.

Please feel free to visit some fellow BBA’ers and see their interpretation of this recipe.

Terri of Mustang Terri
Nico of Nico’s Blog
Sally of Bewitching Kitchen
Txfarmer at Txfarmer (blog is in Chinese)

All Rights Reserved 2008-9 © Big Black Dog

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Comments

  • RJ Flamingo August 11, 2009 at 10:52 am

    This looks and sounds delicious! I’d be tempted to reach through the screen and grab some of that, if I weren’t still waiting for my first cup of coffee!

  • Lori E August 11, 2009 at 6:57 pm

    It is lunch time here but even if it wasn’t I would have to go to the kitchen after looking at that.
    Did you manage to use the roses picture for your poster? My proof came back as too big and they sized it. Not great but I said to print it anyways as I don’t have the time right now to mess around with it.

  • Danielle August 11, 2009 at 7:15 pm

    my stomach is growling! I think I could live off of bread alone (somewhere, someone said you can’t but I’m sure I can!)

  • TeaLady August 11, 2009 at 9:39 pm

    Beautiful breads.

  • Pam August 11, 2009 at 11:44 pm

    I like the mix of basil and tarragon!

  • Julie August 12, 2009 at 1:23 am

    Hi Michelle, This looks delicious! I love your blog… I have an award for you , so stop by soon… http://workingonadream-julie.blogspot.com/2009/08/my-first-blog-award.html

  • Sheila Mitchell August 12, 2009 at 2:05 am

    I’m so glad we have crossed paths! You never cease to amaze me and as always you make amazing foods along with beautiful pics! YUMMY!

  • Kim August 12, 2009 at 3:06 am

    The focaccia looks so lovely. Spinach and garlic are some of my favorite combinations : 0

  • Mustang Terri August 12, 2009 at 10:03 am

    Don’t you love this bread? Yours look lovely, made me hungry to do this one again. I will definately make your recipe of bruschetta. Too bad I can’t have it for breakfast.

  • Cindy Feingold August 12, 2009 at 12:33 pm

    Your foccacia looks beautiful. I love the addition of mashed potatoes. Great idea.

  • Pam August 12, 2009 at 3:49 pm

    I love brushetta and I am sure it was really delicious on focaccia. Great photo.

  • Lisa August 12, 2009 at 4:52 pm

    That looks so delicious! I’m not too crazy about the taste of sour dough so I like this better. The addition of potatoes sounds good too. Nice job!

  • Kate August 13, 2009 at 1:26 am

    Just looking at the pictures makes me hungry…reading the recipe cinches the deal!

  • Di August 13, 2009 at 2:35 am

    That looks fantastic. I like the idea of using fresh yeast for the focaccia, but it’s so darn hard to find around here.

  • Kathleen August 13, 2009 at 4:05 am

    That looks wonderful! So nice and fresh!
    I got rid of the intruders, had to remove everything and start all over..

  • Kayte August 13, 2009 at 3:06 pm

    This looks delicious…the bread and the toppings! I have never made this before, and only had it once or twice, so I am looking forward to making it when we finally get there with Slow & Steady! I made note of your addition of the potato…will try that, too.

  • Nico August 28, 2009 at 2:56 pm

    nice bruschetta, glass of wine, music, friends and bruschetta..mama mia!!

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