HELP please, focaccia problems
Since I know you all are going to ask for as much info as possible, I'll get going on it. The problem is my round focaccias came out like pitas (thin tops, full bottoms). I used this same recipe for focaccia last week, baked them in round pans and everything came out OK. I got larger pans, increased the dough size appropriately, formed and baked them yesterday and they turned out OK. Now these are going to be used for sandwiches so today I used a rolling pin to make them even and degassed/consistent and today I ended up with a bunch of pitas. Now here's the stumper (at least for me). One of them was formed identically to the others but was put in a smaller pan (rolled to 10" diameter, put in a 9" pan), and that one turned out as a perfect focaccia just like the ones last week.
So, I didn't end up with the pita problem when I patted them into circles (didn't use the rolling pin), so I figure that's part of it. I can't explain why the small one came out OK if that's the issue.
Lots of recipes (Hamelman) allow the usage of a rolling pin, some say never use one. How do I fix this issue? Is that the main problem? Did I mention I'm making more tomorrow AM?
I've got some dough right now ready to experiment so any suggestions can be tested out soon. Oh, and I'm assuming it's a 'me' issue rather than a recipe issue, which is why I haven't included the recipe.
Thanks everyone, work your magic.