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