recipes

Focaccia

Version 1

• Needed more salt on top. Add salt after oiling so it sticks.
• Great bottom crunch, top was too soft.
• Flavor was weak - needed more oil in the dough and better-prepared rosemary.

Version 2

• Better air bubbles by shaping before the second rise.
• Better flavor with much more olive oil and rosemary in the dough.
• Top still didn’t get a crispy crust.

Version 3

• Reduced rosemary to 1/4 tsp - better flavor balance.
• Top oven rack gave better top browning; bottom was softer.
• More hydrated dough helped the crumb, though kneading was tough.
• Longer proofing improved air bubbles.

Loaf pan variation

• Didn’t rise enough - rushed the proof.
• Delicious and crispy on the edges.
• Stuck to the pan despite generous oil - either grease more aggressively or use parchment.