i'm just gonna call it focaccia from now on, okay? this is from peter reinhart's Artisan Breads Every Day. it's a major pain. the first day requires a stretch & fold technique with a very slack and wet dough with oily hands every 10 minutes until you've done it four times. the next day requires sticking it in & out of a slightly warm oven for 5 minutes at a time with a 10-minute rest between each warming, and oily finger-dimpling before each trip into the oven. but, i gotta say, it was all worth it. i poured on an herb oil that reinhart recommends before baking it. it's so good. i want to make this every day and never share. it had better be that good for being such a pain in the ass to make!
1 comment:
that looks delish!
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