← Replies in Black pepper focaccia recipe Recipe

The time listed is your "active" time, not from getting out the ingredients through raising through baking. Yeast dough can not be timed like that. Yeast is a living "animal" and can be temperamental. Especially when dealing with "newbie" bakers. That is why the recipes count only the time where the baker is actually doing something with the ingredients or dough.

Try again, you'll be quicker. I am sure.

That’s nice. I understand it’s listing active time, but if you’re trying to make this for an event and don’t read the instructions through prior to making it and think you’re going to be making this in 35 minutes, you’re out of luck. Hence my comment.

Oh! Dear! I'm sorry.