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:

Margaret D said...

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

Bleubeard and Elizabeth said...

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.

Elephant's Child said...

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

Valerie-Jael said...

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

nashvillecats2 said...

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

Yvonne.

Barbara said...

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

Alex J. Cavanaugh said...

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

Andrew said...

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

Out on the prairie said...

Usually focaccia is quicker to rise

CJ Kennedy said...

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.

Birgit said...

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?

Stephanie Faris said...

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.

Pat Hatt said...

Sounds like way too much waiting for me.

Jeanie said...

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

Sandra Cox said...

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

Sandra Cox said...

:) Goat cheese is just too rich for me.

Sandra Cox said...

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

donna baker said...

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.

Sandra Cox said...

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

Adam said...

looks good

Sandra Cox said...

Thanks, Yvonne. Appreciate it:)

Sandra Cox said...

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

Sandra Cox said...

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

Cat Lover said...

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

Sandra Cox said...

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

Sandra Cox said...

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.........:)

Sandra Cox said...

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

Sandra Cox said...

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

Sandra Cox said...

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:)

Sandra Cox said...

Ha. I won't argue with that.

Sandra Cox said...

Thanks, Jeanie:)

Sandra Cox said...

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

Naturegirl said...

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!

Sandra Cox said...

Thanks, Adam:)

Sandra Cox said...

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:)

Sandra Cox said...

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

Magic Love Crow said...

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!