Focaccia

Page 180

Cuisine: Italian | Course Type: Breads

(1 review)

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Following the instructions gave me a focaccia on the thin/crisp end of the spectrum. Though it behaved as expected, iit was lacking in the personality department - not its fault. What else would you expect of an unfermented, white-flour dough?

The recipe offers several topping options. Just before baking I spread the dough with Costco pesto. Twenty minutes into the baking time, I sprinkled it with about a cup of grated, store-brand, Parmesan cheese.

Next time I'll
-shorten the baking time to less than 30 minutes in the hope of achieving a softer, chewier product.
- not stretch the dough completely to the edge of the jelly roll pan with an eye to the same goal.
- spread the pesto shortly before the end of the cooking time to help maintain its color a little better.

(edited 1st January 2012) (0) comment (3) useful  

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