I make biscuits and flat breads regularly because they are so easy.
I wanted to experiment with other breads and chose focaccia because it doesn't require a stand mixer. I am so shocked how easy it was. I think I overdid the olive oil, but I just poured it off and used it to dip the bread 🙂
I let it rest for about 40 hours in the fridge. And then about 4 hours on the counter.
I didn't weigh the flour, which is probably why it was on the dense side. But still wonderful.
Recipe: https://alexandracooks.com/2018/03/02/overnight-refrigerator-focaccia-best-focaccia/
We used for; sandwiches, french toast, garlic bread, burgers – and the little pizza slices were so perfect. Just pizza sauce, whatever cheese you want, toppings – cooked at 375 for a few minutes and then I turned up to 400 until the cheese starts to brown. So quick and as good as any pizza!
by OBXIP
2 Comments
Looks perfect.
IMHO you can never overdo the olive oil.
Quality of the oil makes a big difference though
Looks great! Love those pizza slices!