Sourdough Focaccia Failure

(gwage) #1


For some reason the focaccia stuck to the sheet pan despite the pan being well greased. Also got very little rise. Maybe the half sheet pan I used was too big? On the bright side it actually tastes good!

(SingKevin) #2

As “failures” go, that doesn’t look bad at all.

1 Like
(Melissa) #3

Looks good to me too. Thin is a more traditional style, but you can bump the ingredient amounts up by 20% or something to go thicker.

(I used a ton of oil the time mine stuck, too, thus my eventual reliance on parchment.)