Decided this morning with no forethought, that I want foccacia to go with our "soup from the freezer" dinner tonight. The basis of this is the King Arthur recipe for No Fuss Foccacia. I have bastardized it to death many times to align with how much time I have from start to table. I adjust the amount of yeast and the temperature environment where I let it rise, depending on how much time I have. I have also adopted Siman Nosrat's method of pouring a salt water brine over the dough prior to the second rise. 15 minutes into the second rise and it is getting lovely bubbles.
