Focaccia directions question


I am a little confused by the directions. I THINK that after making the Sicilian Dough Without Starter that it is implied that it should be placed in the refrigerator for 24 hours after which time it can be used, but I want to be sure that is what is meant. Has anyone made this bread? Also, is there any difference between ciabatta and focaccia other than the ciabatta is a loaf (and the dough is made with starter) and the focaccia, made without a starter, is made as a flat pan bread?

Ken K.
posted over 2 years ago

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