The “crunch” factor is out of this world! Yesterday’s pizza (see this post) was just the beginning…..and, also, used only half the prepared dough so I just had to make something with the remainder! Now, I’m aware that focaccia needn’t necessarily have a super crispy crust but Peter Reinhart’s book, Perfect Pan Pizza, intrigues me and so tonight’s project was a crispy crusted caramelized balsamic onion and bacon focaccia. I mean……what part of that is not appealing??
Again…..planning ahead is absolutely mandated with this process—–specifically 5 hours. Yes! Refrigerated dough requires some warming and, once placed in an uber well oiled pan, there’s a step the book calls “dimpling” that is done 3 to 4 times with a 20 minute rest between each. Then the panned dough will remain on the counter to rise for 4 hours.
Ok…..maybe some stitching next……..