2013/02/04

Forget You (TwD BwJ: Foccacia)

I think that most of us have a "forget you" story or two over the years.

Like the time your dad forgot to pick you up from a friend's house on a Saturday morning.

Or the time you were drove half way to work and realized that you still have a kid in the back seat chattering away at you.

Or that one time when you forgot to turn the timer on while a batch of cookies is in the oven.

Or when you belatedly remembered that batch of dough that was supposed to rise in a warm place for a hour or so - ten hours later.


Yes, forgetting is a normal part of being human. As much as we (and by "we", I mean "I") would all like to be perfect and have things under control every moment of every day, it's just not going to happen.

Now, you probably thought that this was going to tie-in to a story of how I forgot my foccacia and ended up with a bizarre kitchen nightmare. Alas, there is no such tragically mirthful tale forthcoming.

The "forget you" tie-in is a little complicated than that. For some odd reason, my youngest calls foccacia "forget-you-bread". I don't understand why, but she does. It's just that simple.


Foccacia shows up pretty regularly in this house - so I wasn't too stressed going in to this one.

I made half of the recipe and followed about half of the directions - I used the flat beater instead of a dough hook; only refrigerated it for about 8 of the 24-36 hours; and instead of the final shaping steps, I let the dough finish rising in a 9 x 13 pan that had been drizzled in olive oil. Instead of slashing the dough, I dimpled it and drizzled it with a little more olive oil, some preserved garlic cloves and black lava salt.


Following directions is apparently not my specialty -in case you haven't picked up on that yet.

In spite of all the deviations, the end result was a crunchy crust topped by a light and chewy crumb. It was scarfed down in one sitting.

Game. Set. Match.

Frankly, I needed this one to be a gimme - I have a gut feeling the Boca Negra is going to cause me some headaches - or heartaches. Check back in a couple weeks to see how it all turns out...


This post participates in Tuesdays with Dorie: Baking with Julia. The recipe for foccacia can be found at the site of this week's host, Sharmini of Wandering Through.

36 comments:

  1. I wish I had halved the recipe! This makes a lot of bread. Your focaccia looks perfect even after such a long rise. Craig Kominiack did say this is a very forgiving dough. :)

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  2. So jealous of how yours turned out!!

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  3. Looks great, turned out wonderful.
    Did you dad really 'forget' you?:)

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    1. Yes, he really did. I was very young - but either he made it all the way home and my mom asked where I was or my friend's parents called my house saying I was still there.
      It was so out of my dad's character to forget anything that it was quite the chuckle in our family for many years.

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  4. You know, I really wish I had made this now. But I had something more - chocolatey - to post today. It's World Nutella Day, you know!

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  5. It shows that you make focaccia all the time, it looks like everything it should, perfect Cher! Did you like the recipe? I made it a few years ago and it didn´t work enough for me to try it again. I have so many recipes that I love and I always go back to them.

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    1. I liked it well enough, but thought it was unecessarily fussy - I usually make the one from King Arthur Flour's Baker's Companion and that is my go to recipe.

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  6. Cher, I certainly like your "toppings", olive oil, black lava salt and preserved garlic cloves all sound wonderful to me. And your Focaccia looks just utterly delicious - I believe the "dimpling" to be just as good as the "slashing" of the dough - it seems to be a bit of a "personal taste" decision.
    Have a great Tuesday!

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  7. Your toppings sound delicious!
    Well done on a lovely bread.
    Thanks for baking along this week!

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  8. Wow, Cher! Your focaccia looks amazing!

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  9. Man, I should have done like you and not followed most of the directions. I didn't like this recipe, but I like the changes you made. Especially since yours looks so awesome! I really wanted a nice, puffy focaccia, but it didn't happen. Next time, I'll do it your way! ;)

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  10. I partially made up my own directions too and wish I'd made up more. Your focaccia looks perfect and I've always loved dimples! Next time I'm forgetting the fridge time...nothing noteworthy happened in the cold...just made it harder for my dough to get rising again. Enjoyed your post and had a laugh and a few memories of my own.

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  11. ...And I thought it was going to be a story about Cee Lo Green!

    Nice post. As usual, I'm glad I checked in.

    Happy baking and good luck with the "black mouth" cake. Now there's an image for you.

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  12. great minds think alike. i cut the rise time and didn't bother with the slashing. and i agree, the recipe is a little fussy for focaccia!

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  13. Looks great, Cher! I did some of the changes you did as well (haven't posted yet, it's still Tuesday). No slashing here either.

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  14. How about your fiance forgetting to pick you up on the street corner in front of your office, so that you could go to his home and meet his parents. It happened many moons ago…and yes we’re still happily married!
    Beautiful looking focaccia, Cher! It looks perfect!

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    1. Oh, that is something :-) I am glad you survived the street corner incident and found your happily ever after.

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  15. Wow, yours came out great! Mine didn't although we ate it just the same!

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  16. Good idea to halve the recipe. I was planning to cut the recipe in thirds but decided that would make my head hurt. Cutting in half... so much easier. Congrats on a delicious looking forget-you bread.

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  17. Yours turned out great!! So lovely looking. So I guess I should purposely deviate from the recipe rather than miss a step....it looks like that is the way to go!!! :o)
    Great job!

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  18. Man, your focaccia turned out best of all I've seen! You've obviously perfected the method...well done, Cher!

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  19. I always love your bread posts - you have such a true talent for breadmaking, as seen perfectly here. I had to google the boca negra ... sorry about all that chocolate! :( I think I might have to try it, though. The recipe I found online from BWJ included instructions on using a food processor - looks super simple (and I'm intrigued by the white chocolate cream with bourbon).

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    1. It is going to be a LOT of chocolate - perhaps a bit too much for me, but I do have a couple of chocolate lovers that I am sure will be thrilled. Fortunately, the recipe involves Bourbon - I made sure I stocked up well ahead of time on that...

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  20. I'm jealous how much your foccacia rose. Mine was pretty flat.

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  21. Glad to know with all those shortcuts that it still turned out nicely. Mine wasn't in the fridge a full 24 hours either, but more like 18/20. I'm a rebel. ;)

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  22. Gorgeous looking foccacia- that doesn't have the look of being forgotten ;-) I like to make foccacia too- it is fun to play around with the recipe and just see what you come up with- I love sliced potatoes on top ;-)

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  23. I'm glad it turned out well even after the extra rise time!

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  24. Now that I think about it, I also dimpled rather than slashed for one of my attempts, and it was the better or fluffier one. I also have trouble following directions exactly, I call it being creative... :-)

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  25. Your bread looks amazing, more like I was envisioning. I also did the dimpling thing. It just seems more focaccia-like, right?

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  26. It's so pretty! I skipped the slashing too. By then I think I had some form of ADHD and couldn't get a handle on all the steps. I need to try the King Arthur recipe you talked about in the comments.

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  27. Cher, what a great looking focaccia. Light and fluffy. We also skipped the extra long rising time, and thought the recipe was delicious. One to try again in the future.

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  28. Mmmm your focaccia looks brilliant :D

    Cheers
    Choc Chip Uru

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  29. Well, it didn't hurt a bit going rogue on this one, Cher. I LOVE how thick yours is and I really have to get my fingers in the dough and dimple it next time. It really does feel strange to use a razor blade on dough...your focaccia reminds me of the pizza pies I used to eat at my grandparents in Pennsylvania except without all the tomato sauce. I bet if I make this your way and add the sauce I just might be able to recreate one of my childhood favorites! Thank you! :)

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  30. Wow! Yours looks great! Such a nice rise and so fluffy! I can totally see how this could be called "forgot you bread". Focaccia can be hard to pronounce! Cute!

    Looking forward the Boca Negra. YUM!

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  31. Following half of the directions is apparently enough, because your focaccia looks wonderful. Using a baking pan seems to be a good idea for this dough. I baked mine on quarry tiles, and it was good, but I'd like to try it again in a pan.

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  32. Your foccacia is perfect! It rose beautifully.

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