|By Snuffaluff (Snuffaluff) on Tuesday, March 30, 2004 - 09:17 am: Edit|
I'm going to attempt my first shot at bread making and figured... what the heck... I love this stuff.. let's make some.
Anywho, would I put the topping on before or during the baking? My recipe only uses rosemary/Parm on top, but I want to throw on some olives and maybe some roasted 'maters. Will that keep the bread from rising?
|By Tortesrus (Tortesrus) on Tuesday, March 30, 2004 - 11:27 am: Edit|
I made a recipe called harvest focaccia bread-from a food and wine cookbook- cover the top with alot of olive oil, make sporadic finger indents- or dimples in the surface. top with halved seedless red grapes, chopped rosemary,fine grated fresh lemon zest,garlic, kosher salt and fresh course ground pepper. It will proof just fine...(the hard part is to stop eating it when it's done) in answer to your question- the topping shouldn't affect the proofing unless you put it on really hot out of the roasting pan then it may kill the yeast in the dough's surface...
|By Snuffaluff (Snuffaluff) on Tuesday, March 30, 2004 - 04:44 pm: Edit|
man, that sounds good too... *8D
thx for the reply... I'll letcha know how it turned out!!