Jhex@lemmy.world to Bready@lemmy.worldEnglish · 4 months agoFocaccia - Confit and roasted garlic, Parm and black trufflelemmy.worldimagemessage-square6linkfedilinkarrow-up132arrow-down10file-text
arrow-up132arrow-down1imageFocaccia - Confit and roasted garlic, Parm and black trufflelemmy.worldJhex@lemmy.world to Bready@lemmy.worldEnglish · 4 months agomessage-square6linkfedilinkfile-text
minus-squareDLS@lemmy.worldlinkfedilinkEnglisharrow-up2·4 months agoWhen 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.
minus-squareJhex@lemmy.worldOPlinkfedilinkEnglisharrow-up2·4 months agoGood tip, makes sense, I will try it next time
minus-squareDLS@lemmy.worldlinkfedilinkEnglisharrow-up2·4 months agoStill was a beautiful loaf though! You should be proud :)
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.
Good tip, makes sense, I will try it next time
Still was a beautiful loaf though! You should be proud :)
thank you!