A Foccaccia... (Bread, It's Bread)

So I call Erin around 5 to tell her how amazing this stuff smells. I'm referring to the combination of yeast, olive oil and Foccaccia Spices from Epicure.

I start this post around 5:40 because it's finished rising and my mouth is still watering from the smell and I would feel silly calling Erin to say "It still smells amazing, just thought you'd want an update".

I've got a little bit of olive oil in a dish, a couple of drops of balsamic vinegar in it. I've got a caesar salad using the Epicure recipe. I'm going to be breathing fire all night! I was told once that if everyone eats the same garlic-y meal, it doesn't smell strong to them.

Dissolve 2 packets of yeast with 1 T sugar and 1 c warm water for about 5 minutes. Soak 1/4 cup Foccacia Herbs in 1/3 c olive oil and 3/4 c hottish water, let it cool to lukewarm, add 2 t salt and mix it with the yeast. Add 4 cups of flour, a cup at a time, and knead for about 4 minutes (I used my dough hook). Put it on a baking sheet that has been liberally spread with olive oil and sprinkled with cornmeal (I skipped that ingredient obviously). Let it rise for 40 minutes and then bake it at 425 for 20-25.

Things that I would change: I'd use a little less flour and a little more oil in the preparation of it. I would also use my stone, I had no idea that it was going to be that big although 4 cups of flour and the huge amount of yeast might have given it away. If I was using my stone, I would put it in with the bread cold, because I baked mine on a cookie sheet at 425 for 20 minutes and the bottom was a little too close to burnt for my tastes.

So, dipped in olive oil didn't work for me this time but Oh Lordy, dipped in Caesar salad dressing is something else entirely.