My second attempt to bake focaccia bread was a success. I got a nice golden brown crust on the outside and fluffy texture on the inside. I bought a thermometer and made sure the water was at 115 F before adding to the dry yeast; the yeast was “activated” successfully and helped the dough to rise. The dough was baked for 25 minutes in 400 F oven.

Good looking dough.

Enough to feed the Barrel office.

Love the golden brown crust. Secret ingredient: Parmesan cheese.

Crunchy on the outside and fluffy inside.

A slice of focaccia for my late night munchy.

The X-factor: thermometer; never bake without it!

I found pleasure baking my own bread because I know that my ingredients are clean and fresh. Rule of thumb, if you can’t pronounce any ingredient (or do not know what it is) from the nutrition label that comes with your bread, something is fishy and get rid of it! Your effort to eat good carbohydrates, bread made with unprocessed flour, will give you energy to workout harder tomorrow!

What bread recipe would you like to guinea-pig?