This was supposed to be the perfect base for our Superbowl sandwiches! It was still edible but clearly not the perfect, fluffy base I was envisioning. It was all going so well, until I squished the painfully-slowly-risen loaves (yes, it took over 36 hours to raise this dough) with my palms in order to pop bubbles with a razor blade, as instructed. I must have overdone this step, or maybe my dough did not have a lot of extra air to get rid of. Whatever the case, my loaves were quite flat with only puffy, focaccia-like edges. We took those end pieces and made our sandwiches. Goat cheese and grilled veggies (see below) were excellent as suggested in Baking with Julia.
This recipe is part of the Tuesdays with Dorie cooking group. The host this week is Sharmini of Wandering Through. See this link for the full recipe.
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| Rhiannon hating the snow. |
Wow 36 hours! I had the opposite problem. My first two rises were done within 40 minutes. Yikes. Glad your sandwiches were tasty!
ReplyDeleteAgree.. mine too was not the fluffy version I imagined!! wonder what I did wrong!
ReplyDeleteSorry to hear that it did not work out for you. I generally treat ciabatta and focaccia dough carefully.
ReplyDeleteThanks for baking along, though!
Mine never had all the big air bubbles that was described, but it did come out good. I think my dough was not as wet as it should have been. Sorry this was a disappointment. I’m going to give Nancy Silvertons Focaccia a try next.
ReplyDeleteI am not sure why they wanted us to get rid of those lovely bubbles :-(
ReplyDeleteyour bread looks great with those grilled toppings and you have one sweet snow bunny.
I was picturing having sandwiches made with mine too, but I don't feel they rose enough. Which is odd, as the first and second rising they were so puffy. I did better with the second loaf I tried, as I made sure to let it sit after stretching it out.
ReplyDeleteIt was a tasty bread, but not totally what I expected. Hope you find a better recipe.
The grilled veggies look great! My dough was a fast at first, but ran out of oomph at the end.
ReplyDeleteMy focaccia wasn't fluffy either, but still tasted good. I need to make the grilled veggies next time!
ReplyDeleteSorry this didn't work out for you. Mine took ages to return to room temperature, before it started to rise again and get some big air bubbles. I had a couple of tries, and the one that didn't have the bubbles deflated (I forgot) turned out really fluffy.
ReplyDeleteLove your selection of grilled veggies.Sometimes temperature and humidity play a huge role in the success or failure of bread dough. We think focaccia is delicious and warrants a second try. Wouldn't worry too much, the look of your focaccia seems to be fairly typical for some of the Northern Italian country village breads. Glad you could bake along with all of us.
ReplyDeleteWhat a great idea to serve with grilled veggies. They look great! And I am sure your focaccia was great with them!
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