There is a bakery at the Farmer's Market near work that sells tomato basil focaccia that looks so simple that I've had illusions that even I could make it. I can't explain why I've found the simplicity so appealing
Making the dough was easy enough. I didn't have any expectation that the yeast would work (there's a conspiracy against me), so this was the picture that I took before the first rise, expecting it to look identical after three hours.
To my surprise, the dough did rise exactly as promised (!), and I was so dumbfounded that I forgot to
Undeterred, I carefully placed the half-risen dough into the oven and crossed my fingers.
Obviously, I was surprised that it came out looking like, um, actual focaccia.
So I admired it for a bit.
Then I dolled it all up with sliced compari tomatoes and fresh basil leaves and went to town.
The first bite was good. By the second I was thinking it tasted like a cheeseless pizza. Third bite in I'd decided even Daiya couldn't save this oily bread; focaccia is too doughy for me. What was I thinking? I'm a crust girl! I throw my bagel innards to the birds, for goodness' sake. Sigh; user error again. If you're a fan of focaccia I'm sure you'd like this, but I'm going for something more my style next time: crusty olive bread. In the meantime, I'll pretend I didn't waste five hours making something you can pick up at any un-vegan friendly pizzeria in the country. Yes, I'm bitter. Five hours!
*Please note that most of the recipes in "My Bread" are vegan by default, but some call for animal products; use your noodle.