First Attempt at Focaccia

The second session on the Italian Bread Making Course was learning about Focaccia.  Great fun with the 'slap and fold' technique for needing the wet dough.


Let it prove overnight and most of the day before cooking.  It was a little more 'crusty bread' in texture that in should have been.  I think that was down to my rough handling at the end.  Should have let it have more time to recover after transferring it to the baking tray; and adding the rosemary.  Will know better next time.  Tasted good though!