Tuesdays with Dorie: Baking with Julia - 26th Installment. The recipe is Foccacia.
|Second attempt - looks good, but is it really foccacia?|
This was very tasty, and a multi-day odyssey - but seemed to turn out much flatter than I expected! I tried the recipe twice, and still didn't get what I expected, based on the photo in the cookbook.
On the positive side: bread that is full of (and covered in) flavored olive oil is delicious! :-) The dough was also very easy to mix and shape.
The details on my odyssey: the first batch was made in too much of a hurry, and did not get enough time to rise before its long (36 hour) stay in the fridge. It tasted good, but was a lot flatter than I thought this bread should be:
|Batch 1 - not enough rising before going in the fridge|
I would love to have a reliable recipe for Foccacia, so I decided to try again,. I followed the recipe and recommended rising times to the letter. The result was somewhat similar - a bit puffier, but not bubbly and puffy and soft on the inside. It was more similar to a thick flavorful pizza crust. My yeast is fairly new, so I'm pretty sure it's not that. I left it out of the fridge for quite a while before baking, and it really puffed back up:
|Batch 2 - Puffy dough after sitting in the fridge|
I flattened it as described, for baking in a square, with slashes, and it never seemed to recover its loftiness. I will look forward to seeing what my fellow Tuesdays with Dorie bakers did with this - maybe someone's got some good advice on how to get a puffier loaf.