Making focaccia bread- just bought fresh yeast- is it also fast acting?

[eviemichael]

Hi all! In the focaccia recipe: http://www.epicurious.com/articlesgui...

it say to either use fast acting yeast to bake bread in the same day, or dry yeast to leave overnight before baking...

I just bought fresh- so do I use it for overnight rising? Or do I bake it the same day?

Thanks!

[eviemichael]

Update- made the bread and it is fantastic! I really recommend the epicurious recipe I posted above.

[eviemichael]

Thanks! Yeah I went ahead and put it in the fridge for overnight rising. It smells amazing, can't wait to bake.
Does focaccia taste best the day it is baked, or better the day after?

[ChiliDude]

My guess is that it tastes best just after it has cooled to an edible temperature like room temp. It does not age well like chili or a stew. Letting it dry out does not improve its taste. Did your recipe include olive oil in the dough? Did you dimple it after the dough was rolled out and did you add olive oil as a topping before baking it?

[eviemichael]

Yes I put olive oil in the dough, and I am baking it today- I will dimple it and add olive oil and fresh herbs on the top before baking. :)

[todao]

It'll take some time for fresh yeast to work so do the overnight thing. Proof it first, in a bit of water (about 90 - 100 degrees) to get it started.

[chefj]

also with a bit of sugar or flour really helps it get going