Going Focaccia Crazy

I have a pizza oven and baked very underwhelming bread twice during the pandemic, but I’ve found it difficult to fall into a proper rabbit hole when it comes to dough-making. Focaccia might do it for me.

My daughter and I had been wanting to experiment with focaccia (and schiacciata) and so I suggested we make this Bon Appetit recipe that Alana recommended in this recent KDO recipe thread — it’s tough to resist “I am mildly famous for this focaccia. It’s bread for lazy people who love hot bread.” It’s me. I am lazy. I love hot bread.

We made it yesterday and it came out well: very delicious right out of the oven. And it was really the first time I’ve made dough where I’ve been like, “oh, I finally get why people say pizza/bread dough is a living thing”. Today we made sandwiches (mortadella, prosciutto, burrata, arugula) and they were quite good — but the focaccia crumb was pretty dense. Which sent me on a little bit of a research expedition, during which I found this video on YouTube:

Wow! Check out all those bubbles…ours didn’t look anything like that. I actually squealed when she pressed down on the bread and it sprung right back — that focaccia might be able to replace my car’s suspension. This recipe results in a more hydrated dough than the BonApp recipe does. And you work it more and it has different flour (00 instead of all-purpose). And the process looks only a little bit less lazy…manageable for me, I think. Looking forward to trying this out next!

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Why is bread in Paris better than

Why is bread in Paris better than that in the US? Good discussion in the comments.

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Soup dumplings in Hong Kong

Went to dinner at Xiao Nan Guo last night, a Shanghaiese restaurant in Central (level 3 in the Man Yee building). Meg had a little trouble with her entree (a hairy crab), but Grandma’s BBQ pork belly (or something like that…I should have written it down) that I ordered was pretty good.

We also had an order of “chef’s special steamed pork dumplings”, which we guessed (correctly!) were soup dumplings. They looked quite similar to ones we’ve had in NYC (@ New Green Bo, Grand Sichuan International, and Joe’s Shanghai), but the broth inside was a lot lighter and the dumplings were more delicate (meaning that they tended to break before we could get them into our spoons and slurp the yummy juice). Very tasty…I could get used to the lighter soup, but I still prefer the NYC ones. I think we’re off to find some dim sum today, so we’ll see if we can drum up more soup dumplings.

(Also, after lunch yesterday, we picked up some pastries on the way back to the hotel from the MTR. I had some maple syrup bread and Meg had a milk French toast bun. I’ve found the bread here in Hong Kong to be great, something I didn’t expect before we got here.)

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