← Replies in Overnight Focaccia Recipe

Hi! Yes, lower protein in flour usually means it can handle less water. Though it may have been tricky to handle, it should bake up just fine (and be easier to handle once it’s rested in fridge). Next time, if using the same flour, hold back 30/40 ml water and add it in at the end till it looks similar to dough in my video. Will be easier to handle that way.

Made the dough today and it was just as you described! Fingers crossed for it being ok tomorrow x

How was it Katrin?

Thanks for the update!! 🙌🏼