Just recently I began baking bread again after many years' of mostly pies and cakes. I got started down this road when the bread I normally purchased for myself and my husband skyrocketed to nearly $4.00 per small loaf! Add to that it's a not particularly flavorful sliced white bread suitable mostly for holding more interesting fillings!
The Bread Bible Rose Beranbaum
I have been using Rose Beranbaum's recipe for Focaccia for the past few months now. Today will be my 6th time that I have made it. However, the past 3 times I have hit a really big snag.
The first few times were beautiful; light and airy and perfect. The last few times, not so much. I have followed her directions religiously, always, and they've always come out perfect. The last three times, they've all come out flat, greasy and uninspired. I was wondering if anyone else has experienced the same problem with this.