Tuesday with Dorie
Contributing Baker: Craig Kominiak
It's a good thing I made this ahead of time because you can't be in a hurry to make this bread. The dough is easy to make, but you need to let it rise the first time for an hour and a half and the second time for an hour. It then goes into the refrigerator for 24 to 36 hours before you bake it. That's the hardest part of this recipe - letting it rest for that long. I made half of the recipe and had two good size discs of dough to work with.
When I took the dough out of the refrigerator, there were lots of little bubbles in the dough like the recipe said, but not very many large gas bubbles. After gently pressing the dough into a rectangular shape, I brushed the top of the dough with olive oil infused with rosemary and thyme and then topped with chopped fresh rosemary and thyme and sprinkled with fleur de sel. It baked to a nice golden color in 15 minutes. I then brushed the loaf again with the infused olive oil.
After letting it cool, I made ham, cheese and spinach sandwiches for lunch. They were the most delicious sandwiches. The taste of the rosemary, thyme and salt and the crunchy crust was perfect. There was enough focaccia left over to make a sandwich for me to take to work the next day and it was just as good as the first day. This would be perfect bread to make sandwiches for a picnic with because it holds up well and doesn't get soggy.