Why Start with Focaccia?
Focaccia is the most forgiving of all Italian doughs. High hydration is contained by the pan, olive oil prevents sticking, and the thick format hides imperfections.
The Dough
- Hydration: 75-80%
- Oil: 5-8%
- Flour: All-purpose works perfectly
- Fermentation: 12-24h cold
The Dimpling Technique
Dimples aren't decoration — they create pools for oil, prevent large bubbles, and ensure even baking.
Brine Finish
The secret: a brine (water + olive oil + salt emulsion) poured over before baking creates crispy, golden top.
