foccacia

From Peter Reinhart's Bread Baker's Apprentice, more or less . . . I used the poolish starter version rather than the retard-in-the-fridge version, because to me it's easier. Trying to find room for a whole tray in my fridge, and trying to cover it adequately, is way more stressful than just making the darn starter the night before. And I sort of play fast and loose with the rising and shaping instructions -- I just let the final dough rise, then dump it onto the oiled and parchment-ed pan.

I use way less oil than he calls for.

The basil is from Drumlin. It was delicious!