Peter Reinhart's Artisan Breads Every Day
Recipe Review
bhnyc from New York, NY
I found this to be one of the more confusing recipes in the book. The directions about dimpling the dough with the oven vs. on the counter top could have been clearer. Prior to baking, the dough had risen quite a bit but when it came out of the oven the bread was actually flatter than I expected it to be. The amount of oil used is a little alarming, so I cut back considerably on it. I topped the focaccia with some rosemary and sea salt. Yum!
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