MY CHERRY FOCACIA SAGA
(or how not to cook on a Pizza Stone)
Last night on Master Chef they went to a artisan bread maker and they made a bread topped with grapes and sprinkled with sugar. In the HBin5 there is a dried cherry and black pepper focacia bread recipe. We dont have dried cherries to my knowledge but at the moment we have some cherries from overseas and the MOTH had gently microwaved some to add to his breakfast and I thought "why not borrow some?" and combine a bit from both ideas.

I had some wholemeal with olive oil dough in the fridge so I put on 30 beads to heat on the centre grill of the Volcano. Once they were white I spread them out and put the pizza stone on the top grill, the lid on and left to heat up. Meanwhile I gently pressed out half the dough I had left, stoned the cherries and pressed them into the dough and sprinkled on some ordinary sugar and popped it under a mixing bowl and left to rise. After 15 minutes of cooking on the stone I could smell the corn meal burning and decided it was too hot and took the stone and lid off the coals and left for another ten minutes. The bottom was over done while the top was not quite cooked. So a lesson learnt to next time use a camp oven lid with beads on and lessen the quantity of beads on the bottom.


I need a pizza peel if I am to do anything straight onto the stone that is of any size.
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