Well, apparently it’s been three months since I last posted. Life has gotten in the way.
This month’s Avid Baker’s Challenge is roasted vegetable focaccia. The recipe can be found here at the King Arthur Flour website.
I originally began this two weeks ago but the starter got out of hand and it sat around for over 24 hours and then I was afraid that I would somehow poison everyone with overactive yeast. So I started again yesterday. This was also the first time I’ve used the dough hook on the KitchenAid.
The Spare liked it plain, so I resolved to make some without any vegetables and to use it as a dipping bread with olive oil and balsamic vinegar. I’ll also add fresh rosemary
I found this recipe to be very labor intensive, but now that I’ve worked through it, I see where I can make it easier on myself and I think it will be quick and easy. The actual “work” involved is very small, but this is something that you have to plan to make since it takes about 18 hours of total time to rise.
Check out the other iterations found at Avid Baker’s Challenge.