c/bready · by Jhex@lemmy.world · 145dFocaccia - Confit and roasted garlic, Parm and black truffle 32 points · 6 comments · view on lemmy.world
6 Comments
iamthetot@piefed.ca · 4 pts · 145d
Looks delicious!
Jhex@lemmy.world · 4 pts · 145d
Thank you!... it did taste nice and was soft and fluffy inside while a touch crusty on the outside.
The only drawback I can see is that I did get a good raise but not the big holes you see in many pro baked Focaccias
DLS@lemmy.world · 2 pts · 143d
When I make focaccia, I wiggle my fingers around for a big hole and dump a good bit of olive oil in there and I feel like it helps the hole crisp up and set before the rest of the bread swallows it haha.
Jhex@lemmy.world · 2 pts · 143d
Good tip, makes sense, I will try it next time
DLS@lemmy.world · 2 pts · 142d
Still was a beautiful loaf though! You should be proud :)
Jhex@lemmy.world · 2 pts · 142d
thank you!