Comments on: In Celebration of La Vendemmia: Schiacciata con l’Uva (Focaccia with Grapes) https://dev.ouritaliantable.com/in-celebration-of-la-vendemmiaschiacciata-con-luva-focaccia-with-grapes/ A tavola non s'invecchia Sun, 04 Mar 2012 21:25:32 +0000 hourly 1 https://wordpress.org/?v=6.8.3 By: Michele https://dev.ouritaliantable.com/in-celebration-of-la-vendemmiaschiacciata-con-luva-focaccia-with-grapes/#comment-205 Fri, 02 Oct 2009 06:32:00 +0000 https://dev.ouritaliantable.com/?p=2310#comment-205 In reply to Clyde.

Oh my – forgot the sugar! Thanks! 2 tablespoons – just corrected! Thanks for catching…..hope all is well. ciao, ciao!

]]> By: Clyde https://dev.ouritaliantable.com/in-celebration-of-la-vendemmiaschiacciata-con-luva-focaccia-with-grapes/#comment-204 Fri, 02 Oct 2009 03:16:21 +0000 https://dev.ouritaliantable.com/?p=2310#comment-204 should have said “add yeast to the warm water…,” Missed a word.

]]> By: Clyde https://dev.ouritaliantable.com/in-celebration-of-la-vendemmiaschiacciata-con-luva-focaccia-with-grapes/#comment-203 Fri, 02 Oct 2009 02:54:45 +0000 https://dev.ouritaliantable.com/?p=2310#comment-203 Hi Michele,

For the bread you indicate to yeast to the warm water and sugar but you don’t have any sugar in the list of ingredients. How much sugar?

Clyde

]]> By: Clyde https://dev.ouritaliantable.com/in-celebration-of-la-vendemmiaschiacciata-con-luva-focaccia-with-grapes/#comment-201 Mon, 28 Sep 2009 15:34:57 +0000 https://dev.ouritaliantable.com/?p=2310#comment-201 The cool rise sounds like a good plan. I will try it and let you know how it works. Doing OK, except for a broken toe which I don’t need to cook. 🙂

Using all recipes from you and Joe for a dinner party on Saturday, when my German friend is here.

]]> By: Michele https://dev.ouritaliantable.com/in-celebration-of-la-vendemmiaschiacciata-con-luva-focaccia-with-grapes/#comment-200 Sun, 27 Sep 2009 22:45:31 +0000 https://dev.ouritaliantable.com/?p=2310#comment-200 In reply to Clyde.

Ciao, ciao – ok, next day report! Not bad on day 2; not quite as fresh but flavors have deepened…like a smooth mouthful of grape jam ….yummmm! If I was serving on day 2, I might warm it a tad before I served. Or another option would be to make the focaccia dough the night prior and allow it to rise in the refrigerator overnight, take it out about 45 mins before assembling. I have tried the ‘cool’ rise a few times and works well. Have fun with it! Hope you are well! Ci vediamo! Michele

]]> By: Michele https://dev.ouritaliantable.com/in-celebration-of-la-vendemmiaschiacciata-con-luva-focaccia-with-grapes/#comment-198 Sat, 26 Sep 2009 22:50:24 +0000 https://dev.ouritaliantable.com/?p=2310#comment-198 In reply to Clyde.

Ciao, ciao! I *think* that one day ahead shouldn’t matter – but I will tell you for sure tomorrow! 😉 Will report back!

]]> By: Clyde https://dev.ouritaliantable.com/in-celebration-of-la-vendemmiaschiacciata-con-luva-focaccia-with-grapes/#comment-197 Sat, 26 Sep 2009 22:09:25 +0000 https://dev.ouritaliantable.com/?p=2310#comment-197 If I make this the day before would that work or is it best on the same day?

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