TwD Baking with Julia: FocacciaFebruary 5, 2013
Here’s the deal: this focaccia was good. I topped it with fresh rosemary, black and green olives, and kosher salt.
But…just a couple of weeks earlier, I made the focaccia recipe from the Flour cookbook, with the same toppings. It was outstanding; therefore, this recipe had a lot working against it from the get-go. However, I will note that the recipe from Flour has a heck of a lot more olive oil in it, which is probably what makes it tastier, but also makes it much more decadent than an average bread recipe. I’d like to have more focaccia in my life, so I’m hoping to find a recipe that’s a happy medium.
Perhaps you, too, need more focaccia in your life. This recipe, baked by the Tuesdays with Dorie group this week, is on page 143 of Baking with Julia, or pop over to Wandering Through, where Sharmini will have the recipe posted.