I thought this was going to be the disaster foccacia bread the way I started out.
- didn’t realize on my first read through that you need to have the dough sit for at least 24 hours
- forgot the dough during the first rise and left it an extra hour and a half
- had to bring it out of its second rise a few hours early…not quite the 24 hours
Would you believe, even after my little oversights, it still turned out…we still liked the bread. Since the dough makes three loaves, I went with a Jalapeno/Cheddar, Parmesan, and Sea Salt. I would have to say if I was to make this again I would not put the 4t of salt in the dough. It was WAY too salty for my taste. I was questioning the amount when I put it in, but it is so hard the first time through a recipe to know if you should change something….should have stuck with my insticts!
Although this bread was tasty and I wouldn’t mind making it again, it crossed my mind that this recipe takes a long time and mine did not taste better than I can get at my local produce store. This is one of those recipes that I think I would rather just buy it than make it…probably not the right thing to say in the baking group, but just not fun enough/or tasty enough for the time it required. If you would like to check out the recipe and try for yourself check out Sharmini’s blog.
I have to say, it is hard to follow that French Apple Tart which everyone loved and I didn’t care how long it took to make. 🙂