Some of you folks were kind enough to answer my questions about my focaccia dough and time spent rising in the fridge. Some final numbers:
- 42 hours spent rising in the bowl in the fridge.
- 4 hours sitting for final rise.
- Baked at 420 for 30 minutes.
- https://www.reddit.com/r/Breadit/comments/1lkf4ll/focaccia_rising_in_the_fridge_should_i_continue/ – original thread with recipe
I am, overall, pleasantly surprised and happy. I can taste the olive oil for sure. I think I wish it was a little saltier (did not use the Malden salt), and more garlicky. But I was really shocked I could make this happen; it's the first kind of bread I've ever baked.
How do you think it looks from the pictures? Could be more golden/brown on top.
by Nostalgic_Chase