Not sure if it was just a stroke of good luck today or what, but my focaccia bread turned out fantastic. Ron could not stop talking about how good the Cobb Salad Muffuletta was, but especially the bread. Naturally, I was delighted.
So, last night I made the 18 hr. no knead bread dough following the original directions. Around noon today, (only 13 hrs. later) I folded the dough over four times in the bowl using a spatula, covered it back up, and let it rest for 15 minutes. Using a rubber spatula again, I dumped the dough out on my bread board, sprinkled with flour and stretched it out on each side. Then, folded it up like an envelope again, sprinkled with a little flour, and covered it up for 30 minutes. I put a liberal amount of olive oil on the cookie sheet and pushed the dough out into a large oval, maybe an inch thick, drizzled a little more olive oil, dimpled the dough, sprinkled with a tiny bit of sea salt and rosemary.
I let the dough sit there while preheating the oven to 500 degrees. After putting the bread in the oven, I turned it down to 450 and baked it for 20 minutes. The flavor was fantastic, and the bread was light, but chewy.
![[Image: CobbSaladMuffuletta.jpg]](http://i116.photobucket.com/albums/o40/shoppingmare/CobbSaladMuffuletta.jpg)
So, last night I made the 18 hr. no knead bread dough following the original directions. Around noon today, (only 13 hrs. later) I folded the dough over four times in the bowl using a spatula, covered it back up, and let it rest for 15 minutes. Using a rubber spatula again, I dumped the dough out on my bread board, sprinkled with flour and stretched it out on each side. Then, folded it up like an envelope again, sprinkled with a little flour, and covered it up for 30 minutes. I put a liberal amount of olive oil on the cookie sheet and pushed the dough out into a large oval, maybe an inch thick, drizzled a little more olive oil, dimpled the dough, sprinkled with a tiny bit of sea salt and rosemary.
I let the dough sit there while preheating the oven to 500 degrees. After putting the bread in the oven, I turned it down to 450 and baked it for 20 minutes. The flavor was fantastic, and the bread was light, but chewy.
