May 7, 2013 - 11:04am
pain a l'ancienne focaccia
From Artisan Breads Every Day.
First time making focaccia.
I sprinkled dried herbs on top, and baked a little too long and charred some of the herbs. Also had trouble dimpling the dough, and didn't do the final proof long enough so some of the dimples disappeared in the oven spring. But the kids loved it!! That's what counts :)