Focaccia rinascere – Reborn Focaccia!!

Focaccia rinascere   –   Reborn Focaccia!!

The bread we have found in Italy certainly goes hard quickly!  Partly the weather and partially the absence of additives in the bread.  You quickly realise why there are so many Italian recipes that include the use of “stale bread”!!

 

Well here is ours ……….

 

 

 

Focaccia rinascere (Focaccia Reborn!!).  

Focaccia rinascere

August 12, 2017
: 2-4
: 1 min
: 5 min
: 6 min
: Easy

Toasted focaccia with olive oil

By:

Ingredients
  • Stale focaccia
  • Olive oil
  • Salt
Directions
  • Step 1 Take some slightly stale focaccia and cut into strips.  
  • Step 2 Place on the grill of the BGE as it warms up to cook later in the evening
  • Step 3 Toast for up to 5 mins, turning as necessary
  • Step 4 Take off the grill and drizzle a good olive oil or better still some truffle oil over the focaccia and garnish with salt
  • Step 5 Serve with chilled Prosecco!

 

 


Related Posts

Focaccia and Fougasse on the Mini BGE

Focaccia and Fougasse on the Mini BGE

Although I don’t do a great deal, I do like bread cooked in the Big Green Egg – and bread cooking in the Large BGE is a real pleasure (more of that in future posts).  I had always been told that bread cooking in the […]

Wild Garlic Focaccia on the large Big Green Egg

Wild Garlic Focaccia on the large Big Green Egg

Focaccia is a great bread to make on the EGG and works really well on the large BGE.  We have also made it on our Mini BGE when travelling, but that is more an act of bravado than practicality because of the size of the […]



2 thoughts on “Focaccia rinascere – Reborn Focaccia!!”

  • Bread should never be wasted, so yes, what a good idea! How about adding something else whilst it’s warming up? Cheese, olives, garlic??

    • Glad you like it – yes so easy to waste food unnecessarily. One thing we are going to try is rosemary oil – just warm some crushed rosemary in a little olive oil – and when ready pour over the bread, and then salt

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.