Focaccia from Polpo: A Venetian Cookbook (of Sorts) (page 98) by Russell Norman

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Refrigerate dough overnight.

  • joneshayley on February 08, 2020

    A good bread, but very large

  • Breadcrumbs on April 11, 2015

    p. 98 – Let me start by confessing that I’ve never made bread before. Sort of. Years ago we rec’d a breadmaker as a wedding gift - I put ingredients inside it and it produced something that remotely resembled but didn’t taste at all like bread. The breadmaker found a new home with a nice lady and her son that purchased it from me at a yard sale and since then, I’ve never attempted baking a loaf of bread and the idea of doing so has been pretty intimidating. Since the other recipes I’ve tried from this book have been terrific, I thought I’d take a shot at this bread. The focaccia breads I’m familiar with tend to be flat but I trusted Norman when he said to shape my dough into a large dome and as it baked, it grew into a bigger dome. This is one big ass, 1kg bread! I didn’t have rosemary so I brushed the top with some basil/garlic oil. The crumb is even with a nice chew. The crust is absolutely delicious. Photos here: http://chowhound.chow.com/topics/1009436?commentId=9518696#9518696

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