My focaccia has a tight texture - is that from being overworked or overproofed?
could be underproofed and overworked, is it a little "biscuity"?
I think I might be making it a bit dry - both times using same recipe I’ve had a similar result. Going to try with more oil next time. Tastes good at least 🙂
@scapa909 started
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My focaccia has a tight texture - is that from being overworked or overproofed?