I've been wanting to make focaccia for a while now. My mother-in-law sent me a recipe (forever ago) and I have been meaning to make it; I just haven't gotten around to it. So of course I was excited to see that's that we were making for TWD this week. I do wish I had noticed earlier than 11:00 pm yesterday that this dough needed a 24 hour rest in the refrigerator. Oops. Needless to say, it didn't get that. I didn't even refrigerate it. I just let it raise and extra time, and then followed the directions in the book as though I did exactly what I was supposed to.
We all really loved this. I think my kids are going to eat all of it by themselves. It was a tad too salty for me with the salt in the dough and then the coarse salt on top. But that's an easy fix for next time. I halved the recipe and just baked one focaccia and topped it with chopped chives and salt.
It would be fun to try all different variations of this. The book suggests using it to make a sandwich and I think it would be delicious used that way. Hadlee dunked hers in balsamic vinegar, I guess it reminded her of french bread. :)
I'm not sure what I was missing by not refrigerating the dough for 24 hours and I am not sure it's worth finding out. I can't see myself thinking that far ahead for this kind of thing but maybe one of these days I will surprise myself and have it all together.
If you'd like the recipe, you can get it at the blog of our host for the week: Wandering Through.
If you'd like to see what the other TWD bakers did this week, (and you should, there are some mouth watering combinations out there) you can go HERE.