Help with Focaccia crust
I just baked my first focaccia and the result was not what I anticipated. The focaccia itself refused to brown and I had to leave it in the oven an extra 10 min than what the recipe called for. Then I gave up and took it out and realized the crust was hard and thick, but very pale. I know my oven leaks heat, but I wasn't sure if that was the culprit. What could I have possibly done wrong?