The Great American Baking Show ™
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Spice Ladies Focaccia
Meeki: "So I'm making a focaccia called the Spice Ladies, a little play on the painted ladies, which are Victorian houses in San Francisco. I moved there a couple years ago. It inspired a lot of growth. I had to be intentional about making new friends, and I also felt finally comfortable enough to come out."
A rosemary focaccia decorated with roasted vegetables forming the famous Painted Ladies houses, topped with a French onion soup jam and a roasted red pepper pesto.
Hidden inside, laminated through the dough, is a roasted jalapeno, fennel and white wine cream sauce. Meeki: "I have a roasted jalapeno, fennel, and white wine cream sauce that I have folded in."
Paul, concerned: "You folded that into a focaccia?" Prue: "I've never had cream in a focaccia. That'll be a first."
Meeki on the lamination: "So now we're just working in a thin layer of our cream sauce, and we are laminating. It's a technique normally used in croissant making." Meeki on the result: "I'm pretty happy. The houses held up quite nicely."
Meeki on putting sauce in bread: "It can affect the texture of the bread. It can make it soggy. So I'm gonna be standing there just quaking."
No Hollywood Handshake was awarded.
Paul: "Quite like the design on it. It's interfered a little bit with the rise of the focaccia, but it looks decent, and you can see what it is."
Prue: "And it looks as if it's quite soft inside." Prue, after tasting: "I love the flavor, but I'm finding the interior just too soggy. But that may be just because I'm where your filling is."
Paul: "It's a fascinating flavor. I've never had anything like that before, and I think it really works well. You still got the texture of focaccia, and you got that crispiness and the softness inside. So overall, I think you've done a decent job. Well done."
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