The key to a successful focaccia lies in the yeast activation; if it doesn’t foam after 5 minutes, your yeast may be dead.
After mixing the dough, let it rise in the fridge for a minimum of 8 hours; this slow fermentation enhances flavor and texture.
Dimpling the dough before baking is crucial; it creates the characteristic texture of focaccia and allows the oil to soak in.
Ensure the oven is preheated to 450°F for a crispy exterior; the right temperature is essential for achieving that perfect focaccia.
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