Focaccia

Last weekend, I decided to make focaccia. I normally used Peter Reinhart's recipe from his American Pie book which made delicious focaccia, but a little too oily.

This time, I used the recipe from his latest book, Artisan bread everyday. This is also a no-knead recipe which is very nice. I also used some of the starter from tartine bread to ferment the bread.

The focaccia is proofed in the refrigerator overnight before baking in the 450F degree oven. This one I had to say is much better than the recipe from American Pie book, it is less oily, and I got nice even air pocket. Yum :-)