August 11, 2013 - 8:53pm
First Ever Focaccia
I am new to bread baking, came across Peter Reinhart BBA book and followed his instruction on cold retardation method for baking focaccia. It has a crispy top and soft centre. But I am not so sure how to judge a focaccia if it is a good one or average one.
Can you please point me to the right direction?