When preparing focaccia, what does "dimpling" mean?
Today was the first time I made focaccia... It was an utter disaster (very soggy and salty), but that's a different story...
What does "dimpling" mean? It was only after baking my focaccia did I realize that I may have handled my dough incorrectly. What I did was, I gouged my fingertips into the dough, touching the bottom of the sheet pan. How deep should my fingertips go into the dough when dimpling, providing that the dough is about an inch or less high?
In addition to that, I popped the large bubbles emerging from the surface of the dough. Is it necessary to pop the bubbles or can I leave them?
Thanks for any help! :)