This weeks Tuesdays With Dorie recipe is Focaccia and it is being hosted by Sharmini of Wandering Through. This recipe can be found in Baking With Julia on page 143.
For bread dough this recipe was very simple. Granted it did need to go through two different rises and then rest for 24 hours before baking. I ended up only letting it rest for 12 hours because I was impatient and wanted to eat the Focaccia for lunch. Since the recipe makes three loaves, I decided to only bake one of them and freeze the other two dough balls for later use.
I flavored my focaccia with Roasted Garlic and Rosemary Oil from The Olive Press and then sprinkled kosher salt, fresh rosemary and thyme (that happened to be still alive in my garden) on top before baking. I decided to forgo the slits in the dough and just pressed it down before baking.
The Focaccia turned out perfect. The use of the oil and the fresh herbs gave the bread a nice flavor and the texture of the bread was soft and perfect for a sandwich.
I skipped the slits too. Looks fantastic!
Yep, I think not slashing the dough is the way to go. (wish I had) Your focaccia looks lovely in the round and puffy. Great job!
I used a similar topping and it was delicious. This was a good one!
Your loaf looks lovely!
The roasted garlic and rosemary oil sounds great! I bet that was tasty!
Totally skipped slitting as well. It didn’t seem like any good could come of it.
Your topping sounds grea