Last month I had the pleasure of being the host kitchen for the Bread Baking Babes and Buddies. My challenge to the bakers was to make Spring Focaccia. I chose this bread because it reminded me of new growth.
Spring Focaccia with Sprouted Wheat, Spelt, Lemon, Fennel Seeds and Thyme by Cathy of Bread Experience
My inspiration came from a photo of a focaccia that I saw in a magazine article. Topped with sliced lemons and greens, it reminded me of the flavors and colors of Spring. Lemons aren’t necessarily in season, but they still remind me of newness and freshness.
The focaccia recipe I shared with the group was one that I adapted from The Fundamental Techniques of Classic Bread Baking by The French Culinary Institute.
It’s supposed to be a thin and crispy focaccia made with an overnight poolish; however, it had tremendous oven spring. It was light and crispy, but not necessarily thin.
After reading about the focaccias that the other babes and buddies made, I decided perhaps this bread should be called Spring Focaccia due to the oven spring. So if it isn’t Spring where you are, you can still make it and just call it Oven Spring Focaccia.
Great round-up! Fun to see the Buddies in same post with the Babes’ breads. You picked a wonderful bread for May!
Thanks Elle! I loved seeing all of the breads and the creative ideas from each baker.
Wonderful roundup Cathy!!
I could find the link for the recipe for the one you made? The Spring Focaccia with Sprouted Wheat, Spelt, Lemon, Fennel Seeds and Thyme, all I saw was a link to buy the book? Are you not sharing your recipe?
Hi Lisa,
Here is the link to the original post with the focaccia recipe https://www.breadexperience.com/spring-focaccia-breadbakingbabes/. I didn’t think to add a link to it on the roundup, but I guess that would help. I just edited the roundup post. Thanks for bringing this to my attention. I do hope you enjoy it.
Happy Baking!
Cathy
How did I miss this excellent round up?! We cannot stop making spring focaccia, Cathy. Many thanks for choosing it. (We still have to try it with lemons but keep getting distracted by onions and chives…).
My pleasure Elizabeth! I hope you do try it with lemons sometime, but regardless, I’m glad you enjoyed it!