Making a blueberry cobbler/crisp thing and later im gonna make some focaccia with my favorite recipe but halved so I dont have soggy leftovers tomorrow :comfy:
I think it needs to cool for at least 15 minutes before cutting and I use more garlic. Also I feel like i end up having a little more water than anticipated (really not that much more) because I run my hands under the tap before folding and don't shake that much off.
It doesn't say to add parchment but I've had really bad luck with it stick so I use parchment and put the 1/4 cup oil on the parchment
And i might be a little dumb but when I first did the recipe I thought I was supposed to do that last fold, then immediately put it in the pan when they really mean to let it rise for 30 mins after the fold then transfer
:meow-melt:
Making a blueberry cobbler/crisp thing and later im gonna make some focaccia with my favorite recipe but halved so I dont have soggy leftovers tomorrow :comfy:
:arm-L: :breadpill: :arm-R:
deleted by creator
https://natashaskitchen.com/focaccia-bread/
I think it needs to cool for at least 15 minutes before cutting and I use more garlic. Also I feel like i end up having a little more water than anticipated (really not that much more) because I run my hands under the tap before folding and don't shake that much off.
It doesn't say to add parchment but I've had really bad luck with it stick so I use parchment and put the 1/4 cup oil on the parchment
And i might be a little dumb but when I first did the recipe I thought I was supposed to do that last fold, then immediately put it in the pan when they really mean to let it rise for 30 mins after the fold then transfer :meow-melt: