On a recipe for regular focaccia bread, not the dried tomatoe concerned, it say prep time is 19 days but near is nought surrounded by the recipe showing why it take 19 days to breed. This recipe come from an MSN site. Does anyone know why it would filch 19 days (that's besides the actual prep/cook time)?
Answers:
The one and only origin I could come up next to would be that the recipe have a sponge or starter surrounded by it that ferment for 19 days.
Some focaccia recipe start near a sponge (a mixture of yeast, sea, and flour) explicitly added to the bread as a substitute for yeast. The starter results contained by a chewier bread next to a crunchier crust, and help to aver the freshness of the bread.
(Sponges or starters are most regularly associated next to sourdough breads, but I've see focaccia recipe next to them as ably.)
Or I don`t know its purely a typo!
Other Answers:
Maybe to administer the dough time to rise. I use Baboloa mix and full of flavour
Source(s):
epicourious.com
foodnetwork.com