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19d • Saturday Bake Along
Stop your focaccia from turning into a cracker
Ligurian focaccia is famous for its dimples and brine, but a few small errors can ruin the texture. The most common mistake is fear of water. If your dough feels too stiff, it won't produce those large, airy bubbles we want. This is a high hydration dough, so keep your hands wet when handling it to prevent sticking rather than adding more flour.
Another issue is the bake temperature. If your oven is too cool, the bread dries out before it browns, leaving you with a tough, cracker-like crust. We want a hot oven to spring the dough quickly. If you find your bottom crust is pale while the top is dark, move your rack to the lowest position or use a preheated baking stone.
Lastly, don't skimp on the brine. That mixture of salt and water creates the characteristic soft pools on top. If you skip it, the salt just sits on the surface and the crust becomes too hard. If you want to brush up on your dough handling before Saturday, check out the Mastering Yeasted Breads course in the classroom: https://www.skool.com/crust-crumb-academy-7621/classroom/4ed6ba4e?md=53620ef385ab4badae4936597d5714eb 🍞
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Stop your focaccia from turning into a cracker
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