I’m super late with this week’s Baked Sunday Mornings post! (And last week’s for that matter, which I made but didn’t post about since I was busy making another cake last Sunday and I wasn’t all that excited about how it turned out – the cake or my photos. It looked like a big piece of toast with Nutella on it.) This week’s selection was Cheesy Focaccia with Carmelized Onions and Sauteed Spinach. We have pizza for dinner almost every Friday here. We didn’t this week, though, since in an attempt to see a few of the nominated films before the Oscars, we actually went to see Silver Linings Playbook (really good) on Thursday and I had to bump a planned dinner to Friday. So this is my long-winded way of saying that we lucked out that this week’s recipe was rather pizza-esque and we essentially got to have pizza this week anyway – yay!
A while ago I decided the most difficult aspect of yeast breads was timing. I’m usually pretty good at finding ways to work around rise times so I’m not just sitting around waiting, but I kind of felt like the focaccia (anyone else always mix up where the double-C is supposed to be in that word?) took over my afternoon. I possibly misunderstood the instructions? It seems like I could have done the final rise in pan while the oven heated, which by that point felt like it took forever. Anyway, once I took the bubbling bread out of the oven and tasted the bread, I totally forgot about my frustration – it’s that good. I have to say, although the bread is covered in two of my favorite toppings, I almost think it would have been better without them. Next time!
I made the bread yesterday, and then I warmed it up in the oven and served it during the Super Bowl. It reheated beautifully and everyone enjoyed it as much as I did. I am looking forward to checking out more cheesy goodness via the roundup on the Baked Sunday Mornings site.