I am happy to report that, after the colossal failure that was my English muffins, I have redeemed myself with Focaccia. This bread is heavenly.
I started out with the basics, although this dough also called for some oil. I had to make the poolish (left) the night before.
This was a very wet dough, similar to ciabatta. Once it was mixed, I transferred it to the floured table. After letting it sit for 5 minutes, I stretched it out to double its original size. Then, I folded it into thirds, just like I did with the ciabatta. Please enjoy this succession of photos.
After I folded it up, I had to let it rise for 30 minutes and then repeat this process twice more. After the final rise, I placed the dough onto a sheet pan. I then added my homemade herb oil, which contained fresh parsley, basil, garlic, and rosemary. Once it was nice and oily, I dimpled the dough with my fingers and then let it rise again. Here is the dough after the rise. Before it went into the oven, I sprinkled on some dried oregano, basil, garlic salt, and fresh ground pepper.
The house smelled amazing while it was baking. After about 40 minutes, my masterpiece was ready.
This bread has to be one of my top three favorites. It was light, flavorful, and had some great holes! This leads me to believe that I’d make a better ciabatta the second time around, but why would I make ciabatta when I could make this?!
The next couple of breads on the list are pretty mainstream—French bread and Italian bread. I’ll be starting on those after the holidays. Merry Christmas!