Monday, July 21, 2008

Rosemary Foccacia

My next bread from The Bread Bible was the Rosemary Foccacia. I have made foccacia a few times with other recipes, and this one is definitely the wettest. The dough starts out as soup, but after 20 minutes with the mixer, it is a lot more together with longs strands of gluten. It just plops out of the bowl after 4 hours of proofing, and you think 'this is never going to be bread, maybe pudding'. But after another hour of proofing and a short 20 minute bake, out comes a very light and airy bread.

I made this a bit taller as I wanted to use it for buns for some burgers. Very tasty and would make again.

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