Focaccia
Source: Peter Rheinhart via Brown Eyed Baker
Notes: Really good but SUPER oily. Only make half of the oil mixture. Also, don't move or punch down the bread after it's risen in the pan, I tried to unstick it from the bottom but that deflated the loaf and it never reached a good height so it was kinda flat. Also, I used a half sheet pan, but it was too big. I'd use a slightly smaller pan next time
I had to use half canola and half olive as I ran out of olive oil.
Notes: Really good but SUPER oily. Only make half of the oil mixture. Also, don't move or punch down the bread after it's risen in the pan, I tried to unstick it from the bottom but that deflated the loaf and it never reached a good height so it was kinda flat. Also, I used a half sheet pan, but it was too big. I'd use a slightly smaller pan next time
I had to use half canola and half olive as I ran out of olive oil.