It’s that time again: another entry in the Bread Baker’s Apprentice Group (BBA), which is baking its way through The Bread Baker’s Apprentice: Mastering the Art of Extraordinary Bread. This time, it’s focaccia, and we had a choice to make it with a poolish, or to simply retard the dough in the refrigerator overnight. I chose the former.
Reinhart also provides a recipe for a flavorful herb oil that I used to drench the focaccia, and topped it with some more chopped fresh rosemary and parmigiano reggiano.
The results? Outstanding. I’m convinced that it was the almost two cups of olive oil that went into this. I loved it and so did my husband. It was good fresh, cold, toasted, you name it. The one thing I’d change in the future is to eliminate the salt in the herb oil – just too salty for me.
You can see what everyone is making this week at our Flickr group, on Twitter (#BBA), or check out the challenge page. This recipe also appears on Google Books. To see what others have been baking this week in the way of breads, be sure to check out YeastSpotting!