My first attempt making focaccia.

So here it is, folks. Weighing out the ingre­di­ents takes some of the guess­work out of making bread. I admit my per­cep­tion of the process could be tainted by the con­fi­dence of having a kitchen scale, but this was the eas­iest time I’ve every had baking bread. It was a bit cold and dry in the apart­ment today, so I don’t think the dough was rising as fast as it could have, but the bread was golden brown with a good crust and a rea­son­ably good crumb. I wasn’t using any par­tic­ular kind of flour (I just used the “all pur­pose” flour I had avail­able) and so the flavor was not quite as good as it might have been if I had used a good bread flour. I also went a little light on the top­pings. I def­i­nitely could have used more Parmesan cheese and a little bit of Kosher salt sprinkle. How­ever, I am quite pleased with the result. Some time this week I’ll have to try making baguettes so that I can make sand­wiches. Maybe by next weekend I will have received two addi­tional new items: more baking sheets and some new cooling racks. As I told my girl­friend, I would like bread baking to become part of my rou­tine. I don’t thing she’ll object.