I wasn't quite sure what to make about this companion recipe to the PORCHETTA SANDWICHES
I was making. I looked at the simple ingredients and in my mind I wasn't coming up with it tasting like store bought focaccia bread. I went ahead and made it and everyone commented on the great flavor. So what do I know? The dough was mixed 24 hours in advance and refrigerated. On the day I needed to use it, the dough was turned out, divide and stretched out to fit in a baking pan coated with olive oil. The dough was covered and given a 30 minute rise. Then it went out to the Egg which had been stabilized at 450 degrees. This was the only hiccup I ran into. The recipe called for a 12 minute baking time and it took 22 minutes. I believe part of the problem was the recovery time to get back to 450 degrees. As mentioned the focaccia tasted great and I was happy with the results.