Biga is my favorite to work with because it is so easy to make.

I will definitely join you on the month of bread for as long as I have an oven! (The timing may just work out!). For the biga - is hard white flour the same as unbleached white flour or is it a special kind of flour? Your foccacia looks amazing!

That looks amazing and very inspiring!

oh my! that looks so good!

I have never made focaccia before, but after being sorely disatisfied with the normal store-bought focaccias I think I may have to consider making my own.

Your focaccia looks amazing! I’d love to take a bite from this bread!
I LOVE bread and baking it, so your “month of bread” is welcome!…

La focaccia è una cosa che adoro… in Italia ovunque vai la trovi fresca e buonissima. Qui in Svezia vendono strane cose che chiamano focacce ma non si avvicinano neanche all’originale… così se voglio una focaccia VERA me la devo fare io…
La tua sembra buonissima, così soffice e fragrante, buonissima al rosmarino.
Ciao.

quanto ti è venuta alta! SLURP SLURP

Focaccia and rosemary: bread of the gods!!! Nothing beats time when it comes to bread and nothing beats simple when it comes to heavenly good!!!
Beautiful.

Man cannot live on bread alone - sorry with lovely breads like this that cannot be true! (literaly anyway.)

That looks great…I’ll be interested if you do a Ciabatta. I tried not long ago, but felt my attempt was somewhat inadequate. It takes more than one time to learn this stuff!

yum Ivonne, this focaccia looks so moist and tender!

Wow, it looks absolutely great!

It’s been a while since I have made or eaten one and this recipe looks great. You can almost smell the goodness through the computer screen!

Gorgeous results, your kitchen must have smelt wonderful!

Your focaccia looks wonderful!

I froze one of the loaves I made for World Bread Day, and then we were out of town, so we had oatmeal bread toast with our veg. soup last night. Mmmmm.

I tried allowing autolyse for the first time on Bread Day, and I, too, will play with that some more……

Oh, that focaccia looks so perfect! The rosemary and the salt crystals…wow. I’ve made a whole-wheat one with rosemary from the Sundays at Moosewood cookbook; it was very nice but I’m sure not as good as yours.

Focaccia is my absolute favorite bread and bread in general!

I’ve been hankering to make more bread - I think you’ve inspired me.

It looks so amazing. great job!

Wonderful! I’m going to learn so much from you this month, hopefully we can fix my bread baking woes…

I think making bread is better than therapy! Who doesn’t feel better after kneading it–and then eating it. I’m so looking forward to the coming month! (Rosemary focaccia is one of my very favorite things to eat, by the way. Your picture is driving me crazy!)

Bread… now you’ve hit my soft spot Ivonne! Your focaccia looks devine!!

The first time I made focaccia was from that same recipe in the “Sundays at Moosewood” cookbook too, Lisa. I now do a combination of that recipe and the one for focaccia in “The Italian Baker” by Carol Field.

Interesting that Ace Bakery uses a biga for focaccia. I love using bigas but for me focaccia is the bread I make when we suddenly decide that we want bread with the same day’s dinner. But I still try to do as slow a rise as possible and let it rise on the counter in our rather cool kitchen.

We often don’t have fresh rosemary in the house and so we substitute with thinly sliced onions and drizzled olive oil on the focaccia just before it goes in the oven. The onions get wonderfully caramelized.

-Elizabeth

P.S. I’m really excited that this month is bread month, Ivonne! I don’t suppose that you or your class has made Portuguese corn bread, have you?

That looks so good! Although, I have never made Focaccia its my favorite bread to eat.

This focaccia is looking so great. And it makes me thinking about this beautiful country : Italy ! Thank you Ivonne for the travel !

MMmmmm breeeaad!! I love foccacia, you can make the best toasted sarnies out of it… speaking of which… dinner time!

I have not had luck with my focaccia either. I recently ordered some Italian style flour (like “00″) from King Arthur and I’ve been wanting to use it for focaccia. I like the idea of using the biga. I may look for a recipe like that.

This looks amazing. I’ve wanted to try to make this for so long. You may be my inspiration. Thanks.

Now I have a reason to be happy it’s November! Can’t wait to see what comes out of your kitchen this month.

Fantastic, I love foccacia just like this & have even managed some success of my own cooking this too, makes me think it has been too long & I can see some more coming up soon

I’ve never had the patience to make a biga, but you may have inspired me to try. Simply beautiful, Ivonne.

I’m a big fan of focaccia. Yours looks absolutely perfect. Linda must really know her stuff.

This is shaping up to be an exciting month! I love bread and have been meaning to start making my own again…looks like November is going to be a good time to start

Creampuff you are so right. The simple things really are where life is at. Thank you so much for a wonderful picture. Not only the photograph but the one you conjured up in the writing. I can almost smell it….

That is a beautiful focaccia. I know some say that they could lick things off the screen, but right now I’m inhaling it off of my monitor!

This focaccia looks wonderful!!

That looks ooooohhhh so delicious…and I bet it tastes even better than it looks! Is that possible!?!
Mmmmmm, it reminds me of the little bakery in northern Italy where we would pick up fresh focacia each morning before heading to the beach.

November breadmonth! How I love November all of a sudden…Biga’s and poolish are wonderfull to work with, I feel it gives depth in flavour. And also I agree on autolyse, it makes dough more pliable and easier to work with. Sometimes I sprinkle the rest of the flour on top, my kids call this: doing the vulcano!

Mmm, that looks great. I’m putting together my Christmas cookbook wishlist and I think I just found another contender…and I’m really enjoying your bread posts. I’ve always found bread making a real challenge, but you’re inspiring me to keep trying!

I love the wrinkly look of your focaccia, Ivonne! I’ll try to bake some bread during November, too..

Ivonne - your focaccia looks amazing! I LOVE bread so I can’t wait to see what November brings!