My 1st attempt at making one of my favorite breads was a face down in the dirt fail. It was flat, raw in the center and burnt on the edges. Sandy encouraged me to try again. As it turns out that was a case of bad/old yeast. This morning my 2nd attempt came out so much better. Unfortunately this process takes about 14 hours, but the results are amazing… when you use good yeast.
I can’t stand the thought of throwing away food so I fed the racoony & the crow the bad bread. Apparently they have low standards for focaccia.