Recently I have been outfoxed by focaccia. Enthusiastically I set my sights on creating the salty, doughy, Mediterranean bread but round one went badly.
It resembled concrete in weight, consistency and flavour – olive oil and balsamic could not salvage the disastrous attempt.
Frustration took me to forums where I have been on an educational foccacia making journey and I now understand there are oodles of reasons for poor results. Many stem from having the instincts to know if your dough is ready and so here are two great tests I picked up to try whilst baking any breads:
“Knowing when you have kneaded enough”