TWD: Foccacia

Finally!  So, hi!  This week's recipe was for foccacia.  It's a lovely dimply bread that you can dress up or down.  It takes quite a while to make, but most of the time is long, cold rising.  

This is a recipe with simple ingredients - flour, water, yeast, salt, and olive oil.  I heard a few groans from mixers and owners of said mixers.  I halved the recipe and I kept my KitchenAid at a nice slow speed, and I didn't have any trouble.  It's also a six quart professional model, so that may have had something to do with it as well.  It rose.  It deflated.  It rose.  It deflated.  It rested in the fridge.  Then it rested on the counter.  I deviated a bit here.  I made one bread instead of two smaller ones.  I dimpled instead of slashed.  And I completely forgot about the whole "spritz with water" thing.  Oops.

I borrowed from a recipe that a friend requested for the topping.  She saw a foccacia with thin Meyer lemon slices and fresh rosemary.  Done and done.  I did a quick sprinkle of coarse salt, and in to the oven it went.

Ta dah!

It ended up a little dark around the edges - I think I left it in a minute or two too long.  Ah well.  Plus, the spritzing might have made for a slightly less crispy crust.

The flavor was lovely, though.  I would highly recommend this combination.  In the end, if I did the right planning, I would make this again.  Go visit Wandering Through if you'd like the recipe.