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« A children's favourite for grown-ups: marble cake... enriched | Main | Bakeries: local favourite(s) »

February 19, 2004

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Comments

Hande

I love focaccia (remember, I am in Liguria) and these fougasse look great as well. Do you think I could bake them in a wood burning brick oven or would it be too hot for them? (It is the only oven we have - please do not turn green, but we also bake a rather good pizza in there!) And also, could I use lardo or would it completely vanish? Thanks in advance!

Alberto

I'm not very familiar with wood ovens, my only ;-) oven being an electric one. I would imagine it is quite possible although one would have to play with times/temperature a bit. Have you ever tried baking focaccia in there? (probably not, if I was living in Liguria I wouldn't bake my own either!).
Regarding lard, I guess It would probably melt away, at leas part of it. I would rather serve some lard on the side, thinly sliced (you mean Colonnata lard or similar, right?), together with some still warm fougasse, maybe aux herbes.

Hande

that is definetely a better idea. Yes, I do mean lardo di colonnata. I guess I will put the fougasse in the oven after the fire is gone but it is still hot. (I bake my bread like that - the pizza goes in while there is still flames, and yes, focaccia I prefer buying....). Thank you!

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