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Did you bring your focaccia back to room temperature before you put it in the oven?
Joined: Feb 5, 2006
Posted to Thread #18094 at 7:36 am on Apr 24, 2010
If not, the top would be baked and done before the bottom. The top would start baking right away while the bottom was still cold.
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Other messages in this thread:
- 18094. Week 1 of yeast breadmaking - not quite a success - what should I do differently? - Music City Missy - 3:14pm on 04/20/10 (5)
- I use a pizza stone when I make focaccia - CathyZ from Kauai - 3:57pm on 04/20/10
- What I do these days is line a rimless cookie sheet with parchment - desertjean - 11:51am on 04/22/10
- I usually bake mine for 5 minutes without any topping. Then, - BobbiJoAZ - 2:45pm on 04/22/10
- Did you bring your focaccia back to room temperature before you put it in the oven? - EvaN - 7:36am on 04/24/10
- I think I'd combine parchment with the baking stone...for transfer ease! [NT] - Glennis_NoCA - 3:05pm on 05/01/10