“So…what can I bring?”
“Just bring yourself, don’t go to any trouble!”
“No really, I have to bring something..”
. . . . .
These days I don’t ask anymore.
I take bread – all my friends know I’m going to arrive with a loaf or two, and many now plan their menus accordingly.
Usually it’s a sourdough loaf, but lately it’s been our giant slab of sourdough focaccia, baked in the tray that came with our 90cm Smeg oven. I took this to Lorraine’s book launch (along with these ciabatta loaves) and it was more than enough bread for sixty people.
I’ve written up a version of the focaccia recipe before, but if you have a large oven and would like to try our supersized model, here’s the formula (instructions are here):
- 440g low hydration sourdough (80%) starter (fed at a ratio of 80g water to 100g bakers flour). Starter should be ripe and bubbly before you start.
- 750g water
- 150g extra virgin olive oil
- 1100g bread/bakers flour
- 1½ teaspoons dried yeast
- 22g fine sea salt
- Extra virgin olive oil, for drizzling
- Maldon Sea Salt Flakes, for scattering on top
The only downside of this focaccia slab is that it’s tricky to transport…
The book launch was a blast! You can read all about it on Lorraine’s, Charlie’s and Julie’s blogs. And buy the book, it’s a fantastic read (I have the Kindle version, as well as a hard copy).
What do you like to take to a dinner party?
Fig Jam and Lime Cordial 
Celia, one of the things people used to request the most (in Oklahoma) was exactly my focaccia! Here this side of my cooking has not surfaced yet. I mostly bring sweets to the department and had a few pizza parties at home, but never took focaccia to a dinner. Of course, it’s just a matter of time… :-)
I don’t have a baking sheet large enough to make this version, but wow, that’s impressive!!!!
Sally, they don’t know about your bread yet? Oh, they’re in for such a treat.. :)
Celia, you are the best! And how exciting to have gone along to lovely Lorraine’s book launch. I haven’t been to a proper dinner party in ages… but I do like to take something outstanding, like my brown sugar pavlova.
Brown sugar pav sounds fabulous Lizzy, I’d love it if someone brought that to my place! :)
If only my guests brought sourdough foccia. I usually take dessert, which is odd because I don’t often eat dessert although I’m often asked for it. Sounds like you all had a fabulous evening. Just wish I could get my hands on a hard copy of Lorraine’s book. Only the kindle version is available here in the UK, but I loved it. GG
I’ve got both the Kindle and the hard copy, and I have to say I adore the Kindle version! So glad you’re enjoying it, Lorraine’s a national treasure, I adore her! :)
I usually bring a bottle of wine or two or three – ha! Have a Great Week:)
Renee, I must admit, I do that too! :) Have a great weekend! x
[…] To see Charlie’s post on the book launch, take at Hotly Spiced here! Also Julie’s lovely post on Gourmet Getaways is here too! Celia’s recipe for her focaccia is on Fig Jam and Lime Cordial! […]
Thank you dearest for your lovely breads and chocolates! In fact I couldn’t bear to throw them out and these foccacia are living in my freezer. I split one as a pizza base and it was delicious and I overheard people mumbling between mouthfuls about how much they liked it the party!
Thanks for letting us share in your night, love! We really had the best time! I think I got off easy – I just had bread and chocolate to make, Charlie had to stir the risotto! Hehehe…
Wow this looks incredible! I’ve never made bread from scratch before but reading this makes me want to.
Jan, it’s quite easy once you get started! Here’s our basic yeasted bread tutorial in case it’s of any use:
https://figjamandlimecordial.com/bread/bread-101-a-basic-bread-tutorial/
Awesome, thanks for sharing :)
One of my goals for 2013 is to wrangle some Priscilla from you and to meet you and eat some of your bread. I know, it’s a mountainous challenge but I’m a positive thinker. :)
Well, the first bit is easy M, I’ll just send you some in the mail. Email me your addy? :)
I’ve been so proud to bake bread as gifts recently. It’s been lovely! The best though was when I took the dough for an hour drive to a lunch with wood fired oven. Now that loaf was truly memorable! Xxx
Ali, your baking has been stupendous, I can’t believe how amazing your loaves have become in such a short period of time. And to think this all started with a drive to pick up an oven door! :)
It was so lovely meeting you at the book launch!
The sourdough a were amazing and the perfect accompaniment to all the lovely deli items :)
… Although it is your delicious chocolates that I am wanting the recipe for, the milk chocolates were my favourite :)
Julie! Come back and play, it’s was just too much fun! :) Here’s the milk feuiletine recipe (although for Lorraine’s ones, I used a 50/50 mix of Callebaut Milk 823 and Dark 811):
https://figjamandlimecordial.com/2011/07/17/paillete-feuilletine-and-fair-trade-chocolate/
You’re welcome to bring bread and chocolates to my dinner parties, any time – and your good self of course! You must have a commercial oven to make bread that size – it’s enormous xx
Charlie, it’s a big 90cm free standing Smeg oven called Bob.. :) xx
Just came from the description of Lorraine’s party on her own blog: so glad to see a photo of you there also :) ! The foccacia looks beautifully appetizing: must admit to being the proverbial bore usually turning up with the usual bottles of wine!
Eha, so long as it’s a GOOD bottle of wine, it’s never boring! :)
It is THE question… what to bring? For me it depends on the occcasion and the host but homemade or local or personal is the key… your foccacia is a super what to bring as it covers all 3. I keep a little stock of items, and if I make something it’s bound to be simple… like a good salad or at the moment, Madelines are in favour… which reminds me I must buy a second pan to have in Sydney.
Madeleines! I’ve never tried making them ED, are they hard? I’ve heard they can stick very badly to the pan (I think I actually have a pan somewhere)..
Yep, madeleines… I left out an ‘e’. I bought a non stick pan… and they were easy, so if I can make them, anyone can. Best eaten while warm :)
I was so impressed with your wonderful Priscilla bread Celia, and you even did it with a mangled finger too! What a trooper :) It sure smelled amazing and looked so lovely and golden- yummo!
I usually offer to bring dessert when we go out, it seems to stump people the most with the whole food InTolerance thing. I enjoy it because I can finally proove to them that gluten free doesn’t mean flavour free :) xox
Becca, your GF desserts are astonishing, I don’t know how you manage it! I’m sitting here eating a bowl of ful medames for breakfast, thinking of you.. :) xx
When I first read your reply Celia, I was very flattered- I thought ‘why yes, I am a bit of an exciting, exotic dish aren’t I’ and I smiled :) Then I thought about it for a while, and realised that Ful is pronnounced Fool… and stopped smiling… :(
No silly, it reminded me of you because that’s what we were eating for breakfast when you were here! :D
Looks fabulous! I’m usually dessert girl for a dinner party – which means I bring a slice that can be cut into lots of pieces and is easily transported! Yes the transport problem again ;-) The basket for the focaccia looks like a great idea!
Sandy, it really is tricky, isn’t it? I’ve got the dessert transport problem solved with two Wilton cake carriers, a large rectangular one and a round one:
http://www.petersofkensington.com.au/Public/Wilton-Round-Cake-Caddy.aspx
Now that’s a great looking focaccia, Celia. Any host would be more than happy to receive one. I know I would.
John, I’d love to bake one for you! :)
That is a huge focaccia! I take bread, usually my turkish, which is pretty much like focaccia. I’m well known for my lemon meringue pie as well and taking it is a surefire way to get my husband to come to a dinner that he’s not too keen to go to! I’ve been known to hold the pie on my lap, trying to keep it in one piece on the potholed local roads!
Liz, I can just imagine trying to keep a fragile meringue topping in place as you hit a pothole! Quite a feat! :)
That is magnificent! We do our in a cast iron skillet and work plenty of fresh rosemary into the dough. Do you every have olive oil and balsamic vinegar for dipping?
Maz, we always have olive oil for dipping, sometimes with vinegar, although the boys prefer it plain! Rosemary sounds like a fabulous addition! :)
I shudder at giant versions of any baking because they don’t fit in our oven but these are magnificent in their magnitude and generosity. What a lovely contribution to Lorraine’s launch – I love people bringing bread to my place – I often take a salad with some protein in it so there is some decent veg food or I bring a cake because I love cake!
Johanna, we often refer to Bob as our “four-fruitcake” oven. He’s enormous! :)
My word that bread is beyond impressive! I usually get asked to bring a dessert which is really not my thing…I suspect most people feel the same and that’s why they ask for a pud! :)
Sue, the secret is not to ask and to let them know, “By the way, I’ll be bringing.. ” :D
I am insanely jealous you have an oven big enough to accommodate such a fabulous bread. I always joke that one day when I am big, we will have a kitchen big enough for a decent size oven.
I read about Lorraine’s launch over at Charlie’s and saw a lovely photo of you.
Have a super day.
:-) Mandy xo
Mandy, there is such a story behind that oven! We bought it when we were broke and had to pay it off over a year, then realised that it wouldn’t fit at all into the kitchen, and had to renovate, which took another six months! :)
That is a very good reason to bake Celia. I so wish I could have come! Loved all the photos of you guys on Charlie and Lorraine’s blogs.
I would have LOVE to have met you Claire! One day soon! xx
You are always so busy and look like you are having great fun :) Hope the book does well for Lorraine !
Thanks darling, I’m sure it will, it’s a great read! :)
Remind me to invite you to my next party – yes to home made bread, so simple, so practical, so tasty!
Send airtickets and we’ll be there! :D
I would plan a party around your bread anytime.
Norma, you’re very kind, thank you! Sometimes we plan who meals around it – just makes life so much easier to have a ready carb on hand!
That is a very good reason to bake. I am finding that running out of good toasting bread is also a good reason- baking today! Your bread is always so beautiful!
Heidi, you are the Queen of bread, so you truly understand how rewarding it is. Thank you! :)
ive recently started making bread again after many fails but ive been making asian style buns and the ny times no knead bread. would love to try bread making with sourdough starter tho!
It’s quite easy once you figure out the rhythm of it! I wrote a tutorial here which might be useful:
https://figjamandlimecordial.com/2013/02/11/bread-101-a-basic-sourdough-tutorial/
*sigh* bread too Celia :-) I don’t ask anymore either. It’s just easy, and is expected if I’m coming along. (and it’s easy! :-)
Shhh…Brydie, don’t tell them how easy it is, or people won’t continue to be impressed.. ;-)
Great bread Celia! I take home made Baklava, the wog thing to do :)
Lisa, of course! Bet your friends are excited when you arrive! :)
When are you coming to this side of the world and bring some bread….
Hehehe…I might need to bake it there, Norma.. :)
Hey thank you very much for the Römertopf lasagne recipe, tried it yesterday (my first ever cooking with Römertopf btw) – and it was delicious!!
So glad you liked it! Thanks for trying it out! :)
I’ve got a few other Romertopf recipes you might like:
https://figjamandlimecordial.com/2012/01/04/baked-chicken-curry/
https://figjamandlimecordial.com/2010/03/01/romertopf-roast-lamb/
https://figjamandlimecordial.com/2010/05/21/stuffing-a-chook/
Just stirring the pot honey- glad you bit :) xox
My oven is broken! Can you believe it. Waiting for it to be fixed but as it’s a big one like yours can’t wait to make a super-sized focaccia.
Sally, there’s nothing quite like a giant oven, is there? I don’t know how we ever managed with a 60cm one! :)