My Focaccia turned out “ok”.  This recipe takes quite a bit of advance preparation.  After mixing and two rises then the dough spends 24-36 hours in the refrigerator.  Then an hour and a half before you want to bake it you take it out and let it rest for an hour before shaping and adding the topping.   As I said it turned out “ok”.  I think I got mine a bit too thin in spots.  I was expecting it to be a bit thicker.  I even ended up with a hole in one place.  I used a pre-mixed pizza topping and garlic flavored garlic oil for the topping.  It wasn’t bad with a bowl of soup for dinner.  Before putting this dough in the refrigerator you shape it into three balls and place it in zip lock bags.  I ended up freezing two of the balls for later.  I haven’t used them yet,  so I have yet to see if that works.  My plan is to move it to the refrigerator a day before I need it so that it can thaw slowly in the refrigerator.   

I mixed the dough in my Bosh

I used my kitchen scale to weigh each ball of dough so that my dough balls would all be the same size.

The host for this recipe was  Sharmini of Wandering Through.  You can see her beautiful bread and find the entire recipe by visiting her blog.  To see how the other Baking with Julia participants got along, do visit the LYL section of the Tuesdays with Dorie blog.