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.
The breads the Babes made
It’s always fun to see how everyone interprets the bread of the month. I enjoyed viewing all of these breads.
Leaner/Lighter Quick Focaccia topped with Strawberries by Judy at Judy’s Gross Eats
Spring Fruit Focaccia by Kelly at http://amessykitchen.blogspot.com
Potato Asparagus Leek Focaccia by Kelly at http://amessykitchen.blogspot.com/2016/05/spring-focaccias-with-bbb.html
Thin Crispy Spring Focaccia by Lien at Notitie van Lien
Crispy Herb and Sugar Plum Grape Tomato Focaccia by Karen of Karen’s Kitchen Stories
Karen of Karen’s Kitchen Stories
Focaccia with a pile of red onions and some KAF pizza seasoning, another one with some onions, tomatoes, and herbes de Provence and third one brushed with tomato sauce, topped with mozzarella, and pepperoni (for the grandkids).
The Babes Bread of Spring by Elle of Feeding My Enthusiasms
Mustard Cream Caram Onions Tomato and Lemon by Karen of Bake My Day
Blue Cheese, Candied Tomato and Schinken by Karen at Bake My Day
Fabulous breads from the Bread Baking Buddies
After seeing these lovely breads, I want to make this focaccia again and try all of these toppings! Great job!
Spring Herbs and Preserved Lemon Focaccia by Shirley of Flour.ish.en
Spring Herbs and Preserved Lemon Focaccia (Garnishes: chervil, dill, parsley, lemon zest and flaky salt) by Shirley at Flour.ish.en
Spring Focaccia with Tomatoes, Fennel and Thyme by Hirini of Ladles and Whisks
Black Grape Focaccia by Megha Vikram Singh
Thanks to all of the Babes and Buddies who baked along with us in May. Your Spring Breads look marvelous!
I look forward to seeing what you come up with next month. Check the Bread Baking Babes FB group on June 16th to find out what the June bread will be.
Until then…
Happy Baking!
Cathy
Elle says
Great round-up! Fun to see the Buddies in same post with the Babes’ breads. You picked a wonderful bread for May!
Cathy says
Thanks Elle! I loved seeing all of the breads and the creative ideas from each baker.
Karen says
Wonderful roundup Cathy!!
Lisa says
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?
Cathy says
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
Elizabeth says
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…).
Cathy says
My pleasure Elizabeth! I hope you do try it with lemons sometime, but regardless, I’m glad you enjoyed it!