Monday, January 16, 2017

Focaccia with Blackberries, Thyme, and Goat Cheese

Just let me say I stopped cooking and baking, with the exception of holidays, years ago.  And I avoid yeast products like the plague, but this recipe intrigued me so I gave it a whirl.  The only differential, I substituted feta for the goat cheese. 
Riddle me this:  Why does it take four hours of rising to end up with a product that has the consistency and texture of  pizza dough?

I'm visiting with Mae Clair today.  If you're in the vicinity please stop by and say hey.

37 comments:

  1. My goodness that seems a long time...I don't cook anything with yeast so sorry can't help on that.

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    1. I use it about once every ten years. Ha. It was actually 4 hrs of rising with a total of 6 hrs. to make.

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  2. I don't make things that have to rise, so I have no idea. But I love the looks of your focaccia. It sounds wonderful,too. BTW, I would have substituted feta for goat cheese, too.

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    1. :) Goat cheese is just too rich for me.

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  3. Hmmm.
    It is a while since I have cooked with yeast. Didn't rise enough?
    And yes, I would use feta too.

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    1. It's a flat bread so it rose fine. I just don't understand why a flat bread needs so much rising time...

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  4. It looks divine, but I have no idea why t takes so long. Have a good week, hugs, Valerie

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    1. Me either. Why do you need rise time for a flat bread?:)
      Hugs back,

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  5. I don't cook yeast either I'm afraid Sandra, it was lovely to read and look at what you have cooked.

    Yvonne.

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  6. It looks delicious but I bake as little as possible, so I can't help with your query, sorry.

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    1. Thanks, Barbara. I don't bake often either.

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  7. But how did it taste? The ingredients and texture of the dough sound like the oddest mix ever.

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    1. It tasted fine. I was hoping for a bit more sweet/salty taste. But it had very little sweet in the flavor.

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  8. Don't ask me. I thought feta is goat cheese.

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    1. You aren't wrong, Andrew. It can be goat, sheep, cow or buffalo....

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    1. This is the first time I've ever made Focaccia and this recipe had 3 different rise points, which again, I find odd for a flat bread. I don't understand.........:)

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  10. Gee, bread usually has a 60 min. first rise, and a 60 min. second rise before baking. The foccaccia recipes I've done only have 1 rise time.

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    1. Hi CJ,
      I've never made it before and it had 3 rises. Why....I have no idea:)

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  11. I love yeast cakes that my mom made. It does take forever to make the dough but this sounds good. I wonder if this turned out the right way because the dough should be lighter or am I talking out of my butt? How was the actual taste?

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    1. Maybe...It's a flat bread. The taste was fine, though I was hoping for a little sweeter.

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  12. How did it taste? I'm horrible with any type of old-fashioned cooking. Usually there's a Pillsbury pre-made dough item for whatever I'm making...IF I bake.

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    1. It tasted fine. I was hoping for a little sweeter, but it had a nice flavor.
      98% of the time I'm right there with you on premade. No wait...make that 99% of the time:)

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  13. Sounds like way too much waiting for me.

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  14. I wish I could answer that. But it looks like it was worth the wait!

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  15. Sandra, it turned out quite beautiful. I used to bake and was very good at it. I baked for a book store and tea room, but burned out. I no longer enjoy cooking and the family and friends can't understand why.

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    1. You had to have been good to bake for a book store and tea room, Donna.
      I was in college food services for many years and can completely relate to burn out.
      Hugs

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  16. Maybe the yeast was no longer any good. That can really affect the rising time.
    Hope it tasted good!

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    1. You never know with yeast do ya?
      It is a flat bread and it rose to the consistency it was supposed to.
      It tasted good:)

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  17. No I am not a baker, Yeast! For sure I won't bake if required! I am more into eating desserts but as of Jan./17 I am off them..feeling better as a result! Now goat cheese I love! The harder cheeses my fav. Have a sweet savoury week!

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    1. Glad giving up sweets is working for ya. That's great.

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  18. That's a long time? I can't help you with your question Sandra, sorry! But, I have to say, it looks really good! Big Hugs!

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