Due to both the cold weather and the recent U.S. figure-skating championships, I was pretty much indoors a couple of weekends ago. Since I was inside anyway and had the computer in the kitchen anyway (for streaming video of all the skating stuff that wasn't being shown on TV), I decided to tackle the two February Tuesdays With Dorie projects in one day.
My plan was to make focaccia dough, then bake the bread and serve it with pasta for Sunday dinner. Unfortunately, I merely scanned the recipe and didn't read it thoroughly, which meant that I was out of luck as I started the focaccia on Sunday at noontime. I missed that whole thing about letting the dough rise in the refrigerator for 24 to 36 hours.
Nonetheless, I had the dough under way and decided I'd just finish it off a day later, which freed us to have dinner at Panera. Ha.
I wasn't sure we'd be up for eating three focaccias, so after I separated the dough into three portions, I froze two of them and baked off one. Although the process was a bit time-consuming, I think everyone in the house was thrilled with how the focaccia turned out. I made the focaccia with olive oil, kosher salt, and chopped rosemary.
For this week's recipe, visit Sharmini at Wandering Through ...