Weekend focaccia experiments
Posted by on June 14, 2010
A long, lonesome weekend often leads me to culinary experimentation and this weekend I was particularly bold. Seeing as I’d never cooked focaccio before, I don’t know what led me to try out focaccia with toppings. The first was chick peas, tomato and rosemary – as inspired by this photograph by Parla Food.
The second was inspired by a bread-based flamiche I tried at The Bertinet Kitchen (a cookery school in Bath that has a bakery open on Saturday mornings).
Now, the chickpea looks good but didn’t taste very special. Could have done with a lot more garlic and, I suspect, an obscene amount of oil. I’ll leave that one. The leeky, cheesy focaccia on the other hand was DELICIOUS. I hereby dub it ‘foc-quiche-a’. More space for toppings would improve it immensely. I will definitely be trying this again, very soon, and aim to give a proper recipe!
I’ve written this on my lunch break, having just polished off a couple of slices of the cheese and leek foc-quiche-a with tomatoes and cucumber. I think it would be utterly lovely for a picnic!
frolicking foodie 
Rebecca I’ll make some more for the weekend (parents coming to visit!) so will perfect the recipe on Friday. Was a bit hap-hazard, only cooked half with the leek topping and want to make improvements! Think it’ll be a classic in my repetoire though, really whizzy fast (especially if you have some sort of mixer) only takes 15 minutes to bake.
Just had it for lunch again – oh yum yum yum!
Ooh, please can we have the recipe and method for fo-quiche-a?
YUM! I think the foc-quiche-a looks so AMAZING. Leeks on bread- brilliant.
They look lovely, nice and thick. I’m going to take the Bertinet bread class too. Really looking forward to it.
*kisses* HH