bready·BreadybyJhex Focaccia - Confit and roasted garlic, Parm and black truffleView original on lemmy.world32Comments6Reply
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 Focaccias4Reply
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.2Reply
6 replies
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!