I was going through my Google Reader last week in preparation for Super Bowl Sunday when I realized that the first Tuesday in February was upon us. That meant Tuesdays with Dorie time again, and since I’ve been slacking lately, I thought it better to participate. After reading through the assigned foccacia recipe, it didn’t seem too difficult. Though I’m glad I noticed it sooner rather than later considering the dough needed almost two and a half hours for a two-part rise AND 24 hours to chill in the refrigerator. I only made about half the recipe, but somehow I ran out of all-purpose flour and had to throw in about one cup of whole wheat flour to substitute.
Seeing as I’ve made foccacia before, I really didn’t have too much invested in the expectations department. For me, all a good foccacia needs is a chewy texture and a well seasoned, oiled crust. Beyond that, I’m perfectly happy slicing it up for snacking. This recipe wasn’t bad, and I’m happy that I was able to make it. However, I don’t see myself making it again due to its extremely long chill time.
If you’d like to try this foccacia, head over to this week’s Tuesdays with Dorie: Baking with Julia host, Sharmini of Wandering Through…, where she’s posted the recipe.
Feb 05, 2013 @ 12:22:43
I love any kind of bread! Yum!
Feb 05, 2013 @ 12:24:51
I love foccacia, they’re amazing !
Feb 05, 2013 @ 12:25:28
Gorgeous! I thought of substituting whole wheat flour too…but, opted out.
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Feb 05, 2013 @ 12:40:08
I made this focaccia a few years ago, and it wasn´t very interesting, considering I have so many other tried and tested recipes. It look very crunchy though!
Feb 05, 2013 @ 12:52:34
It looks wonderful and I just love foccacia, I have made it a few times, the first two a disaster and the last two it was amazing, I did a 48 hour refrigeration rise, hard to wait!
Feb 05, 2013 @ 13:14:15
What a gorgeous bread!
Cheers
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Feb 05, 2013 @ 13:17:45
I have always loved foccacia (though i had to check before I spelled it) .. I donlt mind things that a long time to prove but i have a terrible problem remembering to go to the next step! take care yummy! c
Feb 05, 2013 @ 13:46:53
chewy foccacia is the best! This looks really tastey
Feb 05, 2013 @ 14:04:16
Very nicely done. The crust looks great. I am a huge fan of long fermentation. Great job my mouth is watering…
Feb 05, 2013 @ 14:22:44
foccacia- that sounds a little like a dirty word!
Feb 05, 2013 @ 14:37:54
It looks nice and crispy on the outside. I thought this one tasted pretty good, but not my favorite recipe to work with to date.
Feb 05, 2013 @ 14:51:09
Mmm that looks delicious!
Feb 05, 2013 @ 15:18:17
uh I want it !
Feb 05, 2013 @ 15:39:15
Beautiful! It does take some planning, but might be good if you wanted fresh bread for a meal, but did not have time on the second day to do it. Personally, I was not impressed with it, but I think my standards might be a bit high.
Feb 05, 2013 @ 15:46:04
This is a great way to impress your friends and family if you’re having a dinner party. I’m afraid I’ve never tried to make it though…
Feb 05, 2013 @ 16:13:51
This looks extremely delicious. I am already hungry, but now I am starving!
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Feb 05, 2013 @ 17:38:55
I think needing a 24 hours to chill in the refrigerator is a good thing especially if you are making it for a party, give one an extra do-ahead day.
Feb 05, 2013 @ 17:49:09
hi dear, hmm, pretty and delicious lookng bread..leaijng it chill for 24 houres, is fine, unless there’s a change of mood- like lazy to cook when the time comes..ha ha .thats me.. have a nice day
Feb 05, 2013 @ 19:00:22
Love the bread. It looks so yummy and beautiful.
Feb 05, 2013 @ 22:28:51
looks so good and great crust yum
Feb 05, 2013 @ 22:35:33
Love the look of your foccacia, and adding whole wheat even without planning was not a bad idea.
Have a great week!
Feb 05, 2013 @ 22:50:57
Oh boy! That bread takes some time! Good on you for getting it done when it was such a process xx
Feb 05, 2013 @ 22:51:08
Looks delightful!
Feb 05, 2013 @ 23:51:13
just look at your bread.. am jealous!! Mine was an absolute flop.. :(
Feb 06, 2013 @ 00:52:33
“a chewy texture and a well seasoned, oiled crust” <– that's what it's all about and this one looks perfect! I haven't had foccacia since I was diagnosed coeliac but that pull-apart texture and herbs, mmmmmm :-)
Feb 06, 2013 @ 02:22:37
I absolutely love focaccia – this looks so delicious!
Feb 06, 2013 @ 03:03:10
very nice…looks both beautiful and delicious!
Feb 06, 2013 @ 03:14:07
Foccacia is great – even better when you buy it from an Italian baker who knows how to make it and spares you the hours of wasted time making your own. Nice pic:)
Feb 06, 2013 @ 04:02:39
yummmm – this bread looks de-lic-ious!! :)
Feb 06, 2013 @ 06:44:24
Beautifully done, my friend! Yeah, this one requires a little advance planning…not always my strong suit!
Feb 06, 2013 @ 07:27:23
The foccacia does look lovely, though I understand about the long chill time. I’ve been avoiding a pizza dough recipe for the same reason.
Feb 06, 2013 @ 08:02:06
You got great color on yours – looks beautiful!
Feb 06, 2013 @ 09:08:44
Your focaccia looks great! Nice for Super Bowl Sunday!
Feb 06, 2013 @ 09:35:43
looks delicious! i’m still waiting on my cloud cake
Feb 06, 2013 @ 10:54:54
Looks fantastic! Focaccia is always so yummy freshly baked with butter.
Feb 06, 2013 @ 11:59:01
It’s so beautiful! Almost too pretty to eat! I wish I had realized it needed the 24 hour rest sooner! For some reason I forgot we posted the 1st week of the month, I was thinking it was the second. Yeah, I’m an idiot sometimes.
Feb 06, 2013 @ 12:54:30
Yummy !!
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Feb 06, 2013 @ 14:06:17
I haven’t made my own foaccacia yet but now I am craving a piece!
Feb 06, 2013 @ 14:31:46
Foccacia is one of my favorite loaves…so lovely for sandwiches and snacking. Yours looks perfect!
Feb 06, 2013 @ 17:59:54
Your focaccia looks beautiful!! I love how brown it got. (just a little jealous here) :o) I don’t know that I’d make this recipe again…it really is a long wait for rising. I am interested in finding a great focaccia recipe though…I do love it so!
Feb 06, 2013 @ 18:22:30
Hello Ms. Yummy Your bread looks so good. I took a class back in September for making bread and still haven’t done it yet. But I will I even purchased some of the seeds to put on top of the bread while shopping at King Arthur this past summer………..I must make the bread soon…………..andi
Feb 06, 2013 @ 19:06:02
Your foccacia looks beautiful my friend! A job well done :D
Feb 06, 2013 @ 19:26:07
oh beautiful! this is one of my favorite types of bread!
Feb 06, 2013 @ 19:53:22
I agree with you on the long chill time, but it sounds like some of us skipped that part and had delicious results so I might try that next time. Your focaccia looks perfect.
Feb 06, 2013 @ 19:59:38
Adding whole wheat flour to foccasia was a good idea.
Feb 06, 2013 @ 23:19:23
Love the gorgeous artisan quality of your focaccia. Absolutely delicious.
Feb 06, 2013 @ 23:23:10
Give me a focaccia and a good butter! This is a beautiful bread!
Feb 06, 2013 @ 23:53:22
The foccasia looks absolutely delectable. I wish I could have some now.
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Feb 07, 2013 @ 03:43:42
I would love to break a hunk of that bread off and dip it into some good olive oil. However, I don’t want to disturb your beautiful photograph. Take care, BAM
Feb 07, 2013 @ 08:59:01
YUM! I’ve never made foccacia before. I can’t wait to try it.
Feb 07, 2013 @ 09:05:32
Looks good. I wasn’t crazy about the 24 hour rise either, but I divided my dough in 3 parts and baked one last night, 4 days later and it was better and I was happy to have freshly baked bread. I’m thinking making the dough and having it available for a few days isn’t bad.
Feb 07, 2013 @ 09:37:49
I love foccacia and I have bookmarked this to try for ages! Looks very good and I would be one happy gal if I could have this for my lunch!
Feb 07, 2013 @ 13:24:17
The focaccia looks great! I read one of the TWD bakers skipped the fridge time and it was fine, so that may be a shortcut.
Feb 07, 2013 @ 18:31:32
Despite the long chill time, I think it looks wonderful! I’d love to try making foccacia.
Feb 07, 2013 @ 23:28:42
i on the other hand have never made foccacia, but you make me want to. chill time and all! ;)
Feb 08, 2013 @ 02:02:01
I’ve always read and seen pictures of Foccacia bread… never made it before. I have to try it out now, yours looks beautiful…. the lovely brown baked top.
Feb 08, 2013 @ 20:52:01
Your focaccia looks absolutely delicious!
Feb 08, 2013 @ 22:14:32
Your focaccia looks really great! Nice color on the crust!
Feb 08, 2013 @ 22:56:14
I’m glad I didn’t miss this post! I love focaccia, and it IS the weekend! I might have time…I do have the ingredients! :-)
Feb 09, 2013 @ 03:42:20
I did see the 24 hours waiting a bit too late and posted therefor too late. But the end result was a great focaccia and that counts.
Feb 09, 2013 @ 04:20:39
I wonder what the long chill time did to the dough?
Feb 09, 2013 @ 18:15:19
I didn’t get the focaccia made for TWD and will have to take a break from the group until this move of mine get accomplished. I would like to try it since anything that takes this long to make and bake has to be good!
Feb 12, 2013 @ 00:41:40
Your focaccia looks fabulous indeed. I have to try it one day… hopefully this year! I have a feeling that I will eat half of it when this comes out from the oven. Seriously.