Rosemary, Olive and Garlic Focaccia

Baking bread is therapeutic. All that kneading. Not to mention the aroma of freshly baked bread….

A recipe tweaked my interest – no-knead focaccia.  What??? WHAT??? No kneading? Oh, go on, I’ll give it a try.

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I don’t have a breadmaker. In fact, I am the breadmaker! I enjoy it as much for the process as for the end result. I have read about slow rise breads, where the dough is refrigerated overnight for a slower rise and here was the recipe to try.

My dough was initially very dry, which I felt was wrong, and so I upped the olive oil and water quantities and nervously put it in the fridge overnight. It did rise, but looked alarmingly wet.

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Still, I persevered, ever hopeful.

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The dough really was too wet, I found it difficult to shape out on the baking tray. But, live and learn, huh!

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And so, the end result. I really need to tweak this, although it worked, and the texture is good, I think it could be better, and maybe a little less liquid, a different baking dish. I don’t know. I’ll think about it.  In the meantime, freshly baked focaccia tastes fantastic 🙂

 

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Author: rockcakesramblings

I'm human. I'm not doing this because I think I'm good enough. I just want to try. Join me for some ranting, food talk, random photos. It's life!

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