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Old 06-15-2013, 02:00 PM   #211
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I totally missed where you told us about the yeast and I've read this thread about a zillion times. I just used the recipe on page 1 (which is pretty wonderful, IMO).

My dough was really sticky, too, but didn't stick to my hands after I ran them under the hot water (worked with my spatula, too). You may be right about the rolling pin, though. Mine's wood, so might not work. I'll report back either way.

My pizza crust looks just like yours, though! It's just, like, an inch taller

Excited to try some of the other things you ladies have been making, too!
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Old 06-15-2013, 04:17 PM   #212
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Hey, it sounds like you made "deep dish" pizza, girl! LOL That's what I'd have told everybody and served it right up! I think that's what they call being creative in the kitchen. LOL
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Old 06-15-2013, 04:23 PM   #213
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I can't wait to make this...but... my oven isn't working all of a sudden this week - gas burners still work. We had a weird (for Calif) thunder/lightening storm the other night for a couple of hours - really freaked the dogs out. A couple of days later I went to put Ginaaaa's yellow cake mix in the oven I'd turned on and there was no heat! Called my best friend and asked to use her's If it was working. It was. One of these days.

I'm hoping it's not just a coincidence and it just went out. Too weird.
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Old 06-15-2013, 05:56 PM   #214
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Originally Posted by buttoni View Post
Hey, it sounds like you made "deep dish" pizza, girl! LOL That's what I'd have told everybody and served it right up! I think that's what they call being creative in the kitchen. LOL
Haha! Wish I'd thought of that! I found your post where you added the yeast (p.2) -- I might have had the world's largest muffin!
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Old 06-15-2013, 06:00 PM   #215
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Originally Posted by watcher513 View Post
I can't wait to make this...but... my oven isn't working all of a sudden this week - gas burners still work. We had a weird (for Calif) thunder/lightening storm the other night for a couple of hours - really freaked the dogs out. A couple of days later I went to put Ginaaaa's yellow cake mix in the oven I'd turned on and there was no heat! Called my best friend and asked to use her's If it was working. It was. One of these days.

I'm hoping it's not just a coincidence and it just went out. Too weird.
Lightning hit our house some years back and damaged the heating element in our electric oven. Our homeowners policy covered it, thank goodness (those things are expensive to replace). Hope you can get yours repaired without too much hassle.
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Old 06-15-2013, 11:46 PM   #216
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Lightning hit our house some years back and damaged the heating element in our electric oven. Our homeowners policy covered it, thank goodness (those things are expensive to replace). Hope you can get yours repaired without too much hassle.
What's weird is, everything in the house has worked, nothing we know of went out and nothing even flickered that night. I checked the fuse box, even turned everything off and back on to make sure, etc. We'll just have to see if it's less to fix or near buying a new one. Hopefully it's less. I don't think we actually got hit (wouldn't we know that???) but it was all over the place.
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Old 07-09-2013, 12:04 PM   #217
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I may have missed it, but has anyone frozen the focaccia and then used it thawed? I made it as the focaccia first and it was great. The seasonings I used made it taste like an everything bagel. I'm thinking of making some bagels in my donut pan, and would love to freeze them for vacation. It would be great to be able to throw together a quick sandwich.
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Old 07-10-2013, 09:23 AM   #218
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I haven't frozen any of this bread to date, brittone. But I suspect it would freeze just fine for 2-3 weeks. KEEPING it frozen on a trip would be challenging however, I would think. It's gonna thaw out after 1-2 days at best on the road. But it keeps in a cooler or fridge for 3 weeks, someone said on this thread. Honestly, mine never lasts long enough to reach the 3 weeks.
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Old 07-17-2013, 12:13 PM   #219
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I totally missed where you told us about the yeast and I've read this thread about a zillion times. I just used the recipe on page 1 (which is pretty wonderful, IMO)
I am finally getting around to trying this bread, and I just read the whole thread again and Still cant find any mention of yeast... Could someone help me?
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Old 07-17-2013, 12:52 PM   #220
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I am finally getting around to trying this bread, and I just read the whole thread again and Still cant find any mention of yeast... Could someone help me?
Post #52:

"Looks beautiful, Misti. I made it today and added 1 tsp. yeast dissolved in 1 T. warm water, but I couldn't taste it at all, and it came out thinner for some reason, so I doubt I will pursue yeast experimenting in it again. Hope your husband and son like this as pizza crust."
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Old 07-17-2013, 02:38 PM   #221
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Thanks Dawn. I'm curious....when you say it came out thinner with the yeast, do you mean a wetter, looser batter? or thinner as in how thick the bread rose up?

Yes, MG, the yeast was a change I made much later to this recipe. I add it all the time and I find I do smell it when it bakes and taste it faintly as well.
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Old 07-17-2013, 03:00 PM   #222
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Thanks Dawn. I'm curious....when you say it came out thinner with the yeast, do you mean a wetter, looser batter? or thinner as in how thick the bread rose up?

Yes, MG, the yeast was a change I made much later to this recipe. I add it all the time and I find I do smell it when it bakes and taste it faintly as well.
I have not made this bread. You need to let us know as that was your quote Go back and read post #52. You wrote it!
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Old 07-17-2013, 05:43 PM   #223
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I have not made this bread. You need to let us know as that was your quote Go back and read post #52. You wrote it!
Well obviously that has since changed again, as I'm adding it every batch now and I do slightly taste it. Don't know why I couldn't on that particular batch, unless I put more topping spices on than sheet and it was drowned out.
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Old 07-31-2013, 02:35 PM   #224
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Originally Posted by brittone2 View Post
I may have missed it, but has anyone frozen the focaccia and then used it thawed? I made it as the focaccia first and it was great. The seasonings I used made it taste like an everything bagel. I'm thinking of making some bagels in my donut pan, and would love to freeze them for vacation. It would be great to be able to throw together a quick sandwich.
I freeze this all the time and it's fine thawed.

Incidentally, I've made this omitting the cream cheese by mistake and it was still ok, just slightly less in volume and a bit less moist.

This is the greatest recipe for sandwiches. (I make mine plain.) Really solves the bread dilemma.

Many thanks to Peggy!
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Old 07-31-2013, 03:05 PM   #225
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Peggy will you adopt me ,I can come any day.....hehehehe
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Old 07-31-2013, 05:17 PM   #226
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Peggy will you adopt me ,I can come any day.....hehehehe
Haha! Me too, Peggy.

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Old 08-01-2013, 08:46 AM   #227
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LOL You ladies wouldn't want to put up with our endless 100+ temps here in Texas most of the summer just for my goodies. Trust me on that one. Forecast to be 101 today and tomorrow and not below 99-100 for many days to come. And my brother, who is flying in from Seattle today, (prolly 60║ there currently) just HATES our weather this time of year. But it's for business regarding my Mom and her dementia we couldn't avoid. He wouldn't be coming to Texas in the summertime under any other circumstances. Despite the heat, I'm making up a batch of the focaccia tonight so we'll have some low-carb bread for lunch sandwiches.
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Old 08-01-2013, 11:44 AM   #228
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....
.....And my brother, who is flying in from Seattle today,

.....regarding my Mom and her dementia we couldn't avoid. He wouldn't be coming to Texas in the summertime under any other circumstances. .....
Buttoni, thank you for posting your grain free/gluten free.
My DIL + son live in Seattle(Redmond) and he is flying back there today from IAH.
They have recently adopted the Gluten Free Plan after reading Wheat Belly.
She is also going Low Carb.
Your recipe will give her the option of another Pizza crust she is hunting for....as Pizza is the youngest sons favorite food.

I am a retired nurse from Managing Dementia Care facility for the past 13 years. God Bless you in your Journey...it is such a challenge for the families.

The sun is shining brightly here on the beach in Galveston, TX !
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Old 08-02-2013, 04:59 PM   #229
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Thank you, again, Butonni...
I made the Plain Focaccia today...

Even though I had to make do with some subs, the recipe is outstanding.
Even though I didn't put any spice on the top...it was fan-tab-u-lous!!

...this will definitely be the 'go to' bread for every day. It is so easy to put together.

All your effort gets many thanks and rave reviews from this Low Carber.
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Old 08-03-2013, 09:43 AM   #230
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Well thank you, GalvestonGal. Glad you guys like this so much. I spent 20 or more years on the island, then another 12 in Tx City So I know those beaches well! Miss that fresh Blue crab. None of that to be had here in Temple.
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Old 08-03-2013, 11:01 AM   #231
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Peggy I saw yesterday on food network and they made foccicia ( not spelled right) bread with fruit on top. Looked good. I was thinking maybe you would like to make a new recipe. It looked lovely.

Just a thought.
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Old 08-03-2013, 11:05 AM   #232
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Esther, I actually did fruit versions, but with my earlier sheet bread recipe. Several varieties shown in the link below. But I'm sure you could do it underneath this GF focaccia bread recipe as well. Here are pics of the fruity versions I did last year: http://www.lowcarbfriends.com/bbs/lo...e-flavors.html
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Old 08-03-2013, 12:17 PM   #233
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I've seen them Peggy but this was baked in at the time you bake the bread done with apricots.

Yours look good too.
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Old 08-03-2013, 06:58 PM   #234
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Oh, that sounds good, too!
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Old 08-23-2013, 07:47 AM   #235
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FINALLY, I have found something that is close enough to bread and tastes pretty darn good. I literally ate about half the recipe at one sitting ( but it counts as breakfast and lunch since it is almost 11 AM. ) I made the bread exactly like the recipe called for except I used regular flax, not golden flax.

For seasoning the top I used salt, pepper, Weber's "Kickin' Chicken" spice blend, garlic powder, and chia seeds.

I then spooned LC marinara sauce on it, and ate it just like that..... though I imagine it would make a great pizza if I put sauce and cheese on it.

I probably still wouldn't use it for a burger though. That is my white whale...... something for a burger that I like.
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Old 08-23-2013, 09:26 AM   #236
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Garlic, I HAVE actually made it into round buns and used it for burgers. http://www.lowcarbfriends.com/bbs/lo...wich-buns.html . Pretty darn good for burger buns, too! Help up to the heat/sweat off the meat without breaking apart or going to steamy mush, as some breads will when hot meat is put on them.
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Old 09-02-2013, 01:32 PM   #237
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Bump... My favorite "bread" recipe... Thanks
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Old 09-29-2013, 02:59 PM   #238
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I just got everything for this recipe, except I don't have oat fiber. Couldn't find it anywhere. Is there something else I can sub?
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Old 09-29-2013, 03:21 PM   #239
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Just leave it out, MG. It'll cook up OK without it. It's just a flavor/texture enhancer. Or oat flour would work if you have some (I grind from rolled oats).
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Old 09-29-2013, 07:21 PM   #240
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I left it out. I am so pleased with this bread! It is gorgeous, and so tasty! I topped mine with a sprinkle of course salt, poppy seeds, granulated garlic and dried minced onion, and very course ground peppercorn. I am going to use it this week for breakfast with a hard fried egg and a slice of cheese. Yum!!
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