Last week was the first time I had ever seen, tasted, or baked Focaccia. I followed the direction to the letter and the bottom was a very dark brown, burnt. This week I used a Pizza stone and it came out just right. I looked high and low all over the place for a Whole Wheat Sourdough Focaccia recipe and didn't find one so I made my own up. In "Local Breads" I saw the recipe for "Grape Harvest Focaccia" so I decided to add the grapes since mine are ripe.
I tried to top a focaccia with whole sage leaves. I let the dough rise, spread it with olive oil, dimpled it, and put on the leaves in a pretty pattern. In the oven the leaves got all crispy and delicious. Yum! But when I picked up a slice to eat, all the leaves fell off. The same thing has happened with rosemary, but to a lesser extent. Must I brush the dough with egg-wash? Then how would I get the oil on top? Thanks!
I like to have chunky sea salt on the top of my foccacia (is focacce plural?) but it soon melts, for lack of a better word, into the top of the bread and just makes a wet mess. I've tried salting before and after baking, and after oiling, but to no avail. Any ideas?