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Great Focaccia Recipe - Forno Bravo Forum: The Wood-Fired Oven Community

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Photo Galleries are back! Instructions below.

Dear forum users,
Thank you for your patience with the Photo galleries. We've got your galleries online!
We have finished writing a custom script to migrate the PhotoPlog to vBulletin5’s albums.

Unfortunately V-Bulletin killed the "Photoplogs" in their software upgrade which was unforeseen and we're the first development group to have written a script for getting the galleries back... that said, it took some time to reverse engineer the code and get the albums to move over seamlessly!

Forum users will be able to access their “PhotoPlog” images through their user profile page by clicking on the “Media” tab.
They will also be able to browse other albums by going to the albums page. (On the forum site, there is a link in the black bar beside “Forums” to the albums.)

In order for users to create an album please follow the steps below.
1) Go to user profile page and click “Media”
2) Click Add Photos
3) Enter Photo Gallery Title in the first field
4) Click Upload or Select from Photo Album to add photos
5) Click Post
6) Once posted, the album will be created as a “Topic” on the albums page for the public to see. The topic title will be the “Photo Gallery Title” they created before uploading their photos.


To create this migration path we used vBulletin5’s default album structure. Unfortunately, it won’t work like the “PhotoPlog” but is an album/gallery component on the forum now.
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Great Focaccia Recipe

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  • Great Focaccia Recipe

    Hey all,

    If you haven't read it yet -- check out Peter's new Focaccia Genovese dough recipe on Pizza Quest.

    Focaccia Dough Recipe, Genoa-Style

    This posting is under the "Instructionals" section of Pizza Quest, and it's great. There is a very thorough description of the dough making process, and I thought it was really interesting to note that Peter's hydration for the dough is 78% (a lot higher than pizza dough), and that there is olive in the dough (check out the dough prep description) as well as on the baking pan, the top of the shaped dough, etc.

    He also recommends a Silpat, which I think is a great idea. It works really well.

    Personally, I have fond memories of Genova. There is a great aquarium there, and we spend my birthday there three times when the kids were younger. I can still taste the seafood stew. :-)

    You can even try the focaccia recipe with a Ligurian olive oil. I think it is a little leaner and Tuscan olive oil -- perfect for focaccia.

    Thanks Peter!
    James
    Pizza Ovens
    Outdoor Fireplaces
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