Homemade bread’s a little like sex — even when it isn’t transcendent, it’s still pretty good.
To put it another way, this focaccia didn’t really come close to meeting my expectations for the Life List, but the charred bits of lemon rind and salty crunch were enough to keep me stealing bits all weekend whenever I found myself in the kitchen. And maaaaybe I found myself in the kitchen just a little more often than usual, but I’m not really helping my case here, am I?
I had two issues with it: The lemons were far too tart, even sliced paper-thin, and the bread itself wasn’t as pillowy as I know it could be. Using Meyer lemons would solve the first issue, but I’m not sure what to do about the second.
Any suggestions or recipe recommendations? I’d be happy to invite you over for a sample, assuming I don’t just park myself in the kitchen until it’s all gone.