Bread Book / Foundations
Focaccia Stretched, Dimpled, Golden
Stretched, Dimpled, Golden. Focaccia asks less of you than most yeasted bread: no shaping, no spirals, just stretch, dimple, and let the oven do the rest.
Focaccia asks less of you than most yeasted bread: no shaping, no spirals, just stretch, dimple, and let the oven do the rest.
A simple olive oil dough, stretched into a pan, dimpled with fingertips, and finished with more oil, flaky salt, and whatever herbs are on hand.
No shaping skill required. The dough is meant to look a little rough. The dimples and the bake do the rest.
This dough is wetter than Milk Bread's or Sweet Buns': closer to a thick batter than a dough. Don't add extra flour to fix that; it's supposed to be sticky.
Useful skill, kept close.
For people starting with soft dough, timing, and the first moves that make bread feel possible again.
What this book puts in your hands.
- Trust The Wet Dough — This dough is wetter than Milk Bread's or Sweet Buns': closer to a thick batter than a dough.
- After mixing: shaggy, wet, sticky. That's correct
- First rise: doubled, full of bubbles
- After stretching: dimpled evenly, oil pooling
- Second rise: puffy, jiggles slightly
Also on this shelf
Soft, enriched dough. Three ways to learn it.
Get the next Bread Moves drop.
Sample pages, bake notes, corrections, and new release notices go to the list first.