Peter Reinhart's Artisan Breads Every Day
Recipe Review
sturlington from Hillsborough, NC
I actually used the pizza dough for this recipe. In the introduction, he says that focaccia dough is very much like pizza dough, except wetter, and after I had thawed my frozen dough, it seemed very wet indeed. I liked the method of dimpling and stretching the dough; it worked very well, and since I had all afternoon, I didn't have to bother with the oven. The dough did not rise up as much as I would like (probably because it was frozen), but it was chewy and full of bubbles, which is what I associate with focaccia. I topped it with some tomatoes, basil and mozzarella cheese, so it was almost pizza-like anyway, but definitely a different texture. We enjoyed it very much.
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