judymiya on craftsy.com


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Created in this Craftsy class

Artisan Bread Making taught by Peter Reinhart

Instructor and author Peter Reinhart's fresh perspective on bread-making goes beyond the recipes and raises your baking skills to another level.

Other projects made as part of this class:

Food & Cooking
Yummy Dinner Rolls
Food & Cooking
Lean Dough Batard
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Here are some details about my project:
Category Food & Cooking
Ingredient Grains
Method Bake
judymiya on craftsy.com

Share a little about the ingredients and techniques used to create this dish/item. Flour, Water, Salt, Yeast, herbed olive oil, olives, sun-dried tomatoes

judymiya on craftsy.com

Wow! I haven't tried making focaccia yet. Yours looks perfect!!!

01/21/2013 Flag

Looks lovely!

01/23/2013 Flag

This looks amazing! I just signed up for this class. I took Peter's Perfect Pizza at Home course and there is a Sicilian Pizza or Focaccia dough that I made. You can see it here: http://www.craftsy.com/project/view/sicilian-focaccia/148079 But it differs from the one that you made. The one in the pizza class has oil in it and the one in the bread class does not. I will have to try this recipe next. The Sicilian Focaccia rocked. The one that you created looks whiter and lighter. I just LOVE bread. :)

11/30/2013 Flag

Your Sicilian Pizza looks perfect! I LOVE bread too, but have had to stop baking for awhile. I may have a medical issue with gluten, so I"m needing to learn to bake all over again! Good luck with your efforts! You're already well on your way!

12/12/2013 Flag

Sorry to hear about your issue with gluten. I have since made the focaccia recipe in the bread class and it turned out terrible. In the recipe for focaccia as "pizza" dough, Peter gave us different measurements for salt based on the kind of salt. In the bread recipe he did not. I use Kosher salt almost exclusively. In the pizza recipe instead of using 11 g salt, if you are using kosher salt, you use 8.5 g. I think that the bread recipe was too salty as I used 11 g of Kosher salt and it killed the yeast. The bread did not rise in the frig overnight; and, although it had large holes, the texture was not uniform and pretty like yours.

12/13/2013 Flag

I'm sorry you were disappointed with your results. I don't know what to tell you. I followed the instructions and didn't make any alterations. I used 2 tsp. fine grain sea salt.

12/23/2013 Flag

Sorry, I used 1/2 tsp. salt as the directions say, not 2 tsp. as I said in my first reply.

12/23/2013 Flag

I keep typing errors! I meant to say 1 1/2 tsp. salt--as the recipe called for! Goodness! Hope I got it right this time!

12/27/2013 Flag


07/13/2014 Flag