bready·BreadybyJhex Focaccia - Confit and roasted garlic, Parm and black truffleView original on lemmy.world32Comments6
Jhex replylemmy.world4Hide 4 repliesThank you!... it did taste nice and was soft and fluffy inside while a touch crusty on the outside. The only drawback I can see is that I did get a good raise but not the big holes you see in many pro baked Focaccias4
DDLS replylemmy.world3Hide 3 repliesWhen I make focaccia, I wiggle my fingers around for a big hole and dump a good bit of olive oil in there and I feel like it helps the hole crisp up and set before the rest of the bread swallows it haha.2
Looks delicious!
Thank you!... it did taste nice and was soft and fluffy inside while a touch crusty on the outside.
The only drawback I can see is that I did get a good raise but not the big holes you see in many pro baked Focaccias
When I make focaccia, I wiggle my fingers around for a big hole and dump a good bit of olive oil in there and I feel like it helps the hole crisp up and set before the rest of the bread swallows it haha.
Good tip, makes sense, I will try it next time
Still was a beautiful loaf though! You should be proud :)
thank you!