It isn't focaccia if the dough ends up folding or turned upside down or into a ball after the first kneading stage. Focaccia is not pizza. You need to lift the dough and into the baking dish without making it fold on itself. Always keeping the top side on top - keep as much of the air in the dough as possible. That's why it's better to let it proof in a wide dish or on a work surface and then just covered with a bowl whilst it proofs. Also. You don't need to line the baking dish with olive oil. For best result, sprinkle coarse semolina on the baking dish before putting the dough in - it will help to make the bottom even more crispy. Provided the focaccia cooks properly, it won't stick to the pan. The first proofing process is fundamental - you want to let it proof as long as possible. Once you pick up the dough and place it in the baking pan, IF it has proofed for long enough and the dough is relaxed, it will be very easy to pull and stretch to fill the pan. If the dough keeps stretching back in, then it means it is still too tight and it needs more time. In order for the fresh herbs not to burn, it is best to douse them in olive oil. Adding whole garlic cloves? 🤦🏻♂Again the misplaced notion that us Italian love tonnes of garlic 😂I have no idea where this comes from. It is far nicer to cut cherry tomatoes in halves and push them down into the dimples you created with the tip of your fingers. Could also put olives. The ESSENCE of focaccia is the olive oil. You need to pour LOTS of olive oil on top of the dough as you begin to form 'holes' in it as you press your fingers down into the dough. Those potholes in the dough are to aid the bread to slurp up the olive oil. And THE moment the focaccia comes out of the oven, it needs to be drizzled all over with olive oil - we say that the focaccia is thirsty. Focaccia has to be crispy on the top, soft in the middle and crispy on the bottom. That just looks like normal thick bread unfortunately. And I don't know why you'd wait one hour. Focaccia is incredible when it is hot and fresh. One positive is that you did do an excellent job with the dough - lots of air pockets - it would've made really good bread. The irony is that if the dough wasn't folded, it would've been even more airy. Unfortunately the final product is underwhelming.
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Thanks for the recipe!
Glad you liked it!
is this a parody?
It isn't focaccia if the dough ends up folding or turned upside down or into a ball after the first kneading stage. Focaccia is not pizza. You need to lift the dough and into the baking dish without making it fold on itself. Always keeping the top side on top - keep as much of the air in the dough as possible. That's why it's better to let it proof in a wide dish or on a work surface and then just covered with a bowl whilst it proofs.
Also. You don't need to line the baking dish with olive oil. For best result, sprinkle coarse semolina on the baking dish before putting the dough in - it will help to make the bottom even more crispy. Provided the focaccia cooks properly, it won't stick to the pan.
The first proofing process is fundamental - you want to let it proof as long as possible. Once you pick up the dough and place it in the baking pan, IF it has proofed for long enough and the dough is relaxed, it will be very easy to pull and stretch to fill the pan. If the dough keeps stretching back in, then it means it is still too tight and it needs more time.
In order for the fresh herbs not to burn, it is best to douse them in olive oil. Adding whole garlic cloves? 🤦🏻♂Again the misplaced notion that us Italian love tonnes of garlic 😂I have no idea where this comes from. It is far nicer to cut cherry tomatoes in halves and push them down into the dimples you created with the tip of your fingers. Could also put olives.
The ESSENCE of focaccia is the olive oil. You need to pour LOTS of olive oil on top of the dough as you begin to form 'holes' in it as you press your fingers down into the dough. Those potholes in the dough are to aid the bread to slurp up the olive oil. And THE moment the focaccia comes out of the oven, it needs to be drizzled all over with olive oil - we say that the focaccia is thirsty.
Focaccia has to be crispy on the top, soft in the middle and crispy on the bottom. That just looks like normal thick bread unfortunately. And I don't know why you'd wait one hour. Focaccia is incredible when it is hot and fresh.
One positive is that you did do an excellent job with the dough - lots of air pockets - it would've made really good bread. The irony is that if the dough wasn't folded, it would've been even more airy. Unfortunately the final product is underwhelming.
Get over yourself