Monday, May 18, 2009
whole wheat focaccia
Yet another recipe from the Pillsbury Complete Cookbook. This focaccia bread uses an egg, which is a little different than most of the focaccia recipes I saw on the internet before just going to Mr. Doughboy.
I added about two cups of whole wheat flour and a little white. What I've noticed about whole wheat is it takes a hell of a lot longer to rise, but it's good in the end. Just give yourself a good amount of time (um, 2-3 hours/rise) to achieve palatable results. Earlier this month I tried to make dinner rolls, and allotted the same amount of time for them as I had white rolls. We had dinner pucks.