I followed bon appetits’ “no knead focaccia” recipe and let the dough rise in my fridge for just under 24 hours. I was kind of disappointed with how dark the top got but once I added the garlic butter on top I became pretty satisfied – for a first attempt!
by waibb99
4 Comments
that’s an absolutely solid batch, dear lord
That’s astounding. Absolutely incredible and I would love to eat that right now.
You may find that dark tops are precisely where some excellent flavor comes from. This looks top notch.
Keep it up!
Beautiful!!! Congrats and great work 💚