A little late for our own foccacia (or early for our next), but I just noticed that Mark Bittman did a little thing on making your own infused oil.
Important differences from what Peter Reinhart suggested is how hot Bittman wants you to get it... simmering for 5 minutes with the herbs... whereas Reinhart says to just get it warm (100 degrees) and then add the herbs. However, the proportions are the same (1/2 cup fresh herbs to 1 cup of oil, much less of anything dry).
I presume Bittman's will be much stronger in flavor, but maybe that makes it better for dipping bread into as opposed to a focaccia topping?
Important differences from what Peter Reinhart suggested is how hot Bittman wants you to get it... simmering for 5 minutes with the herbs... whereas Reinhart says to just get it warm (100 degrees) and then add the herbs. However, the proportions are the same (1/2 cup fresh herbs to 1 cup of oil, much less of anything dry).
I presume Bittman's will be much stronger in flavor, but maybe that makes it better for dipping bread into as opposed to a focaccia topping?
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