I absolutely love the smell of bread baking in the kitchen and so decided to take the plunge and attempt to host a Tuesdays with Dorie recipe. In fact, it was Dorie that introduced me to the adventures of bread baking in 2007 as the first bread that I ever baked was her raisin swirl bread from “Baking: From my Home to Yours” and since it was a huge hit, I have never looked back!
So during the long holiday weekend that we had here, I set aside some time to bake up this bread (since it needed a 24 to 36 hour refrigerated rise).
The result? - sprinkled with some fresh rosemary, it was one delicious bread and a recipe which I will attempt again (though I may decide to give the Peter Reinhart focaccia recipe a try sometime in the future). I love the openness and air pockets which are characteristic of focaccia - it definitely gives the bread an artisanal feel.