Rosemary focaccia this morning

Kneading dough is a really good feeling. When you have any stress or aggression, it’s a really great, active way to let all that tension go. The last time I made focaccia, I had used my sourdough starter in May 2020 and was just blown away (very humble, I know) by how good it turned out. It rose evenly and beautifully. It had these little perfect dimples at even intersections. It even pillowed on the top and made for great photographs. I also remember it tasted delicious, too: a little nutty, complex, and herby from the rosemary. That loaf had just the right amount of olive oil, too, so that it wasn’t too lean, but it wasn’t at at greasy. I served it with honey ricotta and was just glowing for days about it.

Well, this one turned out okay, but it was nothing compared to that one. This one came out a little flat. It didn’t rise evenly. The flavor was very one dimensional. I also felt it could use a bit more fat from more olive oil, but I had already tripled the amount of oil from the recipe because of all the comments. Unfortunately, my quick pick wasn’t the best pick. I will be more conservative choosing recipes from the New York Times cooking app now, knowing that the reviews were quite accurate with the end result.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.