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 ...
10 comments:
oh wow.. urs came out good!! and there i was ready to blame the recipe :))
Your bread came out looking great! Glad you enjoyed it.
Thanks for baking along this week.
Beautiful! I love the way your bread looks, all nice and fluffy. Well done!
Nice looking focaccia! The crust looks particularly tasty.
Very nice! I like that you froze the rest of the dough. Let us know how that works out.
Your focaccia looks great! So nice having the other dough in the freezer for future use, without having to wait 24-36 hours!!! :o)
Beautiful focaccia.
It definitely was time consuming- but so glad yours came out! Nicely done!
Looks delicious. Love rosemary.
It looks good - glad to hear it was a hit. I am curious how the frozen dough will turn out (I am guessing really well)
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