Dining and Cooking
Forgot the oil in my focaccia recipe. Ignored it in the fridge for two nights and cooked it anyway.
In Bread

Forgot the oil in my focaccia recipe. Ignored it in the fridge for two nights and cooked it anyway.

Verdict: didn’t matter, still yum. The recipe is cloudy kitchen no knead focaccia and calls for 20 ml olive oil in the mix.

by CMMnz

12 Comments

  1. zhannydahnger

    Be proud! There are way fewer mistakes in bread baking than most people think.

  3. Macacoviz

    Forgotten fermeting doughs that dont end up flat are the best ones!
    I like to ferment pizza dough for around 24-48h max, but some times i end up forgetting it for 3 days… delicious!
    If i prefer the 3 day dough, why do i keep doing it 24-48h? Because, if i forget a 3 day dough, again, i can end up really messing up… also i dont usually plan that far!

  4. Hot-Sauce-in-my-Eye

    Serve it with EVO and balsamic vinegar to dip.

  6. markbroncco

    Looks bubbly and good! Definitely worth the proofing for 2 nights.

  7. misfitx

    It’s a good idea to finish your mistakes to learn from them. Sounds like this mistake wasn’t a deal breaker!

  8. ge23ev

    That’s just a batard bread and its delicious anyways

  11. Forgotmyaccount1979

    Looks good.

    I bake all of my oopses, and I honestly can’t recall anything that has been inedible, just a little odd at the worst.

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