February 3, 2013 by cookingtofeel
I like savory treats and I like sweet treats. But I enjoy baking sweet treats much more than savory treats–or so I thought. Looking at the recipe for this focaccia, my mouth didn’t water and my mind didn’t get excited at the possibilities and the tastes. To be honest, I wasn’t thrilled to bake this focaccia and I almost didn’t.
It’s a good thing I did. This focaccia was fairly easy, tasty, and my family LOVED it. I made a few tweaks to the recipe, however, based on what was available to me. Also, I didn’t take many pictures because, well, baking bread is messy. And I’m not willing to put focaccia before my technology.
Instead of using instant yeast, I used active dry yeast because it’s what I had. All I had to do was reduce the amount of water I used in the mixing of the dough by a little over 1/4 of a cup, which was the amount of water I used to proof the yeast.
I also used one 9-by-13-inch pan instead of two because it’s just what I had. This produced a super fluffy focaccia, not the typical focaccia. This is why my family started calling this batch “fauxcaccia.”
And, per request from my sister, I replaced the red onions with sweet onions. I enjoy the more mild flavor, and my family isn’t a big fan of red onions. It was still delicious, and the onions added enough flavor, but they were more of an accent than an overbearing flavor.
Overall, this recipe turned out pretty well. I forgot how much I actually enjoy baking breads, and this recipe has kept me open about the fun that can be found in the savory.
This recipe is from Baked Elements: Our 10 Favorite Ingredients by Matt Lewis and Renato Poliafito and the recipe, along with more information about Baked Sunday Mornings, can be found here. Keep baking!