Thursday, February 7, 2013

Twd: focaccia

Yes, I'm too late. It isn't tuesday anymore. I had this bread planned on tuesday, and read the first part of the recipe. And stopped when it said for the second rise....
What I didn't expect was that after the second rise you had to put the dough in the refrigerator for 24 hours to get a focaccia. Never ever made a bread which had to rest in the refrigerator after the second rise. But I know better for the future!!
So I changed my menu for tuesday and we ate the focaccia a day later for dinner.
But I was glad I did wait the 24 hours to let the focaccia get it's taste. Boy it was good. A real nice structure and with the herbs on top it was delicious.

We ate it with a bit of fish and a salad. The focaccia was definitely the highlight.

What did I learn? Next time I start with the focaccia dough on time and make this post on time.
But it is a great bread to make and I'm sure I will make it again in the future!

If you want to know the recipe you can check it at our host-site this time:
Shamira has posted the recipe with her beautiful pictures on her site (link: tuesdays with dorie focaccia)

And for my result:


Cher Rockwell said...

THis was enjoyable, wasn't it? Yours looks good and sounds like the perfect accent to your meal.

yummychunklet said...

Your foccacia looks like it turned out great!

Have Apron....Will Bake said...

It was a long time to let it sit and relax in the fridge! Glad you enjoyed it.

Cathleen said...

Looks perfect!

Renee Iseson said...

Your focaccia looks great and it did take quite a long to make! There are shorter timed recipes that yield similar results!