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.