this weeks recipe from baking with julia is the focaccia featured on page 143 and is hosted by sharmini of wandering through. be sure to visit her page to see the recipe or better yet, pick up a copy of baking with julia-it is worth every bit of space on the shelf. to see what the other 100 or so bakers have come up with, visit the tuesdays with dorie page.
a few notes to share. since there is just two of us in the house, i cut the recipe in half and made two small squares. while the recipe called for a 24-36 hour rest in the fridge, my life could only accomodate about 16-18 hour period. that is probably why i did not get all of the little bubbles on the surface. maybe next time, or maybe not. the bread was nice and light; the shorter resting did not seem to be a huge issue. since i was pressed for time, i didn't bother with the fresh herbs and just sprinkled a little sea salt on top of each loaf.
the window pane test for gluten development. if you can stretch it out to a transparent window without tearing, it is ready.
shaped and waiting to be baked
after a light brush of olive oil, this loaf of bread is waiting its turn in the oven.
fresh from the oven.