Cresci recipe - oh dear!
Has anyone ever tried the Layered Serbian Focaccia recipe in the Cresci book: The Art of Leavened Dough?
It looks so straightforward, but I just cannot make it firm enough to stay together in the oven, let alone get it to look like the picture in the book.
Either I'm missing something (probably!) or there's an error in the ingredients list...
Any suggestions would be really appreciated, especially as I can't find any reference to such a cake anywhere else!