I love this bread - and my DH always begs me to bake it. Has anyone had any luck with storing this bread for more than a day? It's so good when fresh, but by the second day, if there's any left, it's usually either dried out, or soggy if I store it in a bag. Would love to bake it ahead. I agree with another reviewer - don't try using bread flour, stick to all-purpose.
DisplacedTexan Posted: 05/02/10
HaleyAS Posted: 02/22/11
This was my first time making yeast-based bread that has to be kneaded, and I was nervous--but it came out delicious! I think it's pretty hard to mess this one up. I skipped the egg wash and just brushed some olive oil on top. Also added thinly sliced red onion and green olives to half of it. It was restaurant quality. Mine took a little longer to bake--over 30 minutes to get it nice and golden. Will definitely make again--like that I didn't have to use a rolling pin--it spread out in my cookie sheet nicely just using my fingers.
sowninpeace1988 Posted: 04/08/11
Really great bread and pretty. I even accidentally added all the evoo at once and it still turned out to die for.
detailaddict Posted: 08/02/11
I tried this using all white whole wheat flour, and it turned out better than I expected. Getting the texture right has been a challenge with whole-grain focaccias, but this may be a keeper. I added the warm liquid to half the flour mixed with the yeast and let it sponge for 20 minutes to soften the bran particles, then proceeded with the rest of the recipe. I also skipped the egg yolk and just drizzled the olive oil on top, letting it pool in the little dimples in the surface. A few times during baking I sprayed water on the sides and bottom of the oven to make the bread crisp on the outside. We ate this alongside CL Chicken and Strawberries over Mixed Greens with a glass of white wine. Like DisplacedTexan I have also found that focaccia doesn't store well, so I leave it in an open zip-top bag on the countertop to let it breathe, and we try to eat it within a few days.