Earlier this week I was in our local Co-op and admiring the selection of artisan breads. We have so many more good local bakeries (where local = within 50 miles) than we did even 5 years ago! Two loaves caught my eye:
and 
Lake Ave Restaurant is one of our better restaurants, but this loaf brought me up short. Focaccia? Really, that fat thing? That's what they call it. Here's the label on the back side of the bag:
Well, I was in the mood for good bread and experimentation, and the ingredients look good for both these loaves. I bought one of each.
The Coco Artisan Breads focaccia had a fairly oily surface, but an open and tender crumb:
The Lake Ave "focaccia" has a fine and tight crumb. And that loaf is fatter than I associate with focaccia!
Alas, I wasn't quick enough to use or freeze the Coco focaccia. It made a couple of fine sandwiches, but as of today the rest is feeding the birds due to mold growth.
I've been working on the Lake Ave foccacia: sandwiches, closed or open-faced. I may use some of it for panini. I may use the rest for croutons. The flavor is...okay...a little too strong on the pepper and roasted garlic for my tastes. I won't get it again. I will get the Coco focaccia again, until and unless I get back into making my own.
I'm surprised that both of these loaves are labeled as focaccia. What do you think?
