I tried making focaccia for the first time. The dough was raising A LOT in the fridge (left overnight for more than 12 hours). When I finally prepped the dough for baking it had a lot of bubbles on top. But as I cut the focaccia it turned out not so bubbly on the inside. What did I do wrong? I will appreciate any advises.
by di1di7
8 Comments
It’s supposed to be very bubbly. That’s one of the characteristics of focaccia.
Try the sour dough version. https://youtu.be/sTAiDki7AQA?feature=shared for the starter, and make sure you use the starter when it has just doubled in size. I usually feed it the night before and start in the morning. I’ve had great success with this focaccia recipe https://www.bbcgoodfood.com/recipes/sourdough-focaccia.
I feel like when it has a higher hydration the crumb ends up more open. Did you let her rise before you baked her?
What was your hydration level?
What kind of flour did you use? Looks like a high gluten flour could have helped this..
You need to stretch the dough out more on the baking tray before putting it in the fridge for proofing. Pull gently from underneath to stretch it out. If it springs back, let it rest 10 minutes and then try again.
I’ve had really great and consistent luck with the King Arthur ‘focaccia de Cristal’ recipe that’s a varient on the pan de crystal. It’s 100% hydration and very airy.
Recipe: https://www.kingarthurbaking.com/recipes/pan-de-cristal-recipe (focaccia in notes at the bottom)
Why do you need the focaccia to be bubbly? Does bubbly means the focaccia will taste better?