The timing for this challenge couldn't have been more perfect, considering my new addition to the book "Flour, Water, Salt, Yeast", which is ALL about bread making. Every recipe provided in this book yields two loaves of bread, and many recipes are adaptable, meaning you don't have to make the same kind of final product with both halves of the bread. So, I made bread by following the "Overnight White Bread" recipe, and made half of dough into a lovely artisan loaf and the other half into focaccia.
Conor helped me make the focaccia's dimples, and he was in charge of brushing the olive oil on the top of the bread... hence, we had uneven dimples and areas of oil slick on the bread, but it all worked out!
I topped the focaccia with parmesan cheese and salt... all four of us gave the bread our thumbs up. Definitely going to make it again!
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For the month of April Rachael of pizzarossa and Sawsan of Chef in Disguise took us on a trip to Italy. They challenged us to try our hands at making focaccia from scratch
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