12.20.2004


Here's the focaccia. I think I stretched it out too far, as it came out much flatter than I wanted it to. My friend Brian said his came out big and puffy. Still, the dough was nice and bready and had good flavor, and I'm pleased with the golden color I got. I'll definitely use this recipe again (it came from Marcella Hazan's book) and just shape it differently.  Posted by Hello

1 Comments:

At 9:15 AM, Anonymous help writing assignments said...

We made this Focaccia three times last week, both with fresh and dry yeast, just including different resting times

 

Post a Comment

<< Home