Followed Helen Rennie’s focaccia recipe on YouTube but mine lost its rectangle shape during the final proof.
Any tips on how to prevent this? Many thanks in advance.
Very pretty and perfect for spring. Your focaccia contracted during baking. It probably didn’t have enough time in final proof in the pan to fully relax after being stretched out fully.
Figured maybe my kitchen was a lil cool (21-24°C) but I guess now that it’s getting warmer (yay spring!) it might be ok or I’ll just let it rest longer than recommended. Thank you!
Beautiful Layout! I agreed with what Benny said, we can always try again..
Thanks JC. Always learning here. :)
Hi Christi don't be too hard on your self i just watched the video and that exactly how there foccacia is to and you can see that they didnt get the dough to the edges in the pan. it should be able to be pulled or pushed right to the corners if it on the wet side or just given a good tug if its a bit tighter love your picture frame effect !
Kind Regards Derek
.. after all, it’s always tasty no matter how they turn out. Thank you Derek and have a wonderful rest of the weekend.
Oh I forgot to mention that you can try to stretch it past the edge of the pan so that when it contracts it ends up the right size.