Review Detail

The wait was worth it! This is, by far, the best focaccia I have ever made. I appreciate the explanation of the science behind cold-rested dough; it is fascinating. I was a little skeptical when I saw my thin and soggy dough, but it baked to perfection!

One question: the underside of my bread was a bit soggy. Did I use too much oil on the parchment paper? Did my cheap, thin pan not provide good enough heat?