Is an hour too long to wait for bread? Too short? I started this bread when I was kind of hungry and by the time I pulled it out of the oven I was ravenous. I ate nearly a quarter of it before it had a chance to cool. I was all for the best because focaccia bread does not take kindly to the passage of time. It gets greasy and heavy as time goes on, but it is pure magic straight from the oven.

I didn't do much to tweak this recipe except that I used my beloved bread flour (I'm up to using two 5 pound bags a month) and completely forgot to cover the bread in olive oil before baking. I added a token amount after pulling it out of the oven. Luckily, the bread wasn't dry at all.

Labels: food, projects

posted by Alison 7/14/2009 09:08:00 PM : (0) comments : splink