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Naturally leavened focaccia. Topped with super high quality fresh pressed olive oil, fresh rosemary, sea salt, tomatoes, kalamata olives. The Italian grandmother in me is shouting, Mangia!

Tony, that looks like a great dinner.

Trader Joe's run today - dinner was Balsamic Rosemary Beef Tips, Tater Tots, and French Baguette, with a side Greek salad and TJ Reserve Meritage to go with.

Inspired by Macs rolls, I made some loaves of ciabatta this morning. This recipe usually makes two large loaves but I split it down into 4 smaller ones this time. The dough for Ciabatta is incredibly well hydrated, so much so that it very hard to handle until the gluten develops after a few stretch and folds. With the bench, my hands, and anything else in close proximity covered in semolina I managed to shape the dough into 4 rough loaves. Whilst they went through the final rise, I got the KK up to temp, today that was 220c Once lit I setup the KK with a pan on the lower grate that’s not visible in the pic, a sheet pan on the main grate and some pizza stones on the upper grate. I wanted to cook all 4 loaves at once whilst using the pan on the lower rack to generate steam when water is poured in. Halfway through the bake the loaves are starting to take on a bit of colour and have risen nicely with help from the steam. I moved the bottom leaves up to the top to take advantage of the dome heat for browning and finishing the loaves off. Another 15 minutes and the loaves were done. Then the agonising wait for them to cool. And finally.... we get to slice. The crumb isn’t as open as I would have liked, next time I’ll let the final proof go longer, but still a super tasty loaf. Sent from my iPhone using Tapatalk