Incredibly new to bread baking. I am endeavoring to recreate the amazing focaccia I remember from summers spent in my mothers native Genova as a youth. I have a few different recipes and such but mostly in the research phase right now.
My question: in my initial attempt, after initial rise whereby it successfully doubled in size, i put it on a bed of flour and proceeded to roll it out. Then upon lifting to place in oiled pan for a second rise, it mostly remained on the counter as I lifted up one end. just really stretchy. Couldn't support its own weight. (00 flour, fresh yeast, fdiaststic malt, etc). Forgive the incredible generality of the question. It probably doesn't have a simple answer without more info on what all I did/added. Thanks!