Did anyone else open up this recipe on Monday afternoon and then read about the 24-36 hour rise or was it just me who planned this out so poorly? I have made foccacia before and don't remember such a long rise, so I didn't think to read through this recipe earlier. So I took the bread recipe and cut it in half (6-1/2 cups of flour seemed like it would make enough foccacia for all of Italy). After the second rise, I split the dough in half and put it in oiled Ziploc bags as instructed. Five hours later I took the first bag out to bake and the other bag is still in the fridge for tomorrow's dinner with soup. I am hoping the long results with the slow rise are worth it, because I was not too impressed with the first batch. It was fine, but was lacking something that I am hoping will be there tomorrow.