← Replies in Overnight Focaccia Recipe

I’m sorry to hear it wasn’t a success! I know you said you followed it to a tee - but here are the most common issues that may help to you troubleshoot if you wanted to try again: I’m assuming you used bread flour with a protein content of 12% or more (at least 12g of protein per 100g flour). The flour is the most common issue if you have trouble with the recipe. If you used plain/all-purpose flour, the flour won’t be able to handle the level of water in the recipe. Or some bread flours just don’t absorb as much water as others, in that case you can reduce water slightly for your flour. Another issue is if the yeast isn’t INSTANT yeast, the yeast has expired or has been opened for too long. Lastly, I tend to see issues is when the person making the focaccia hasn’t used a scale (they tried to convert to cups!)…unfortunately the recipe won’t be accurate. I’m not sure which (if any!) of these may apply, but those are most common issues that may help if you’d like to try again. Normally the issue is the flour, it sounds like it’s probably that in this particular case since the dough was so wet!

Thank you! I’ll try again when I’m in the US. I was trying to make it for my parents in Germany, so was using the good flour and fresh yeast. I always use a scale with metric units, cause cups and spoons is not working for me. I dunno what went wrong…maybe it’ll be better next time. Thanks again for the tips! 😊

So for fresh yeast, you need 12g and need to bloom (until frothy) the yeast, honey and warm water before adding in the other ingredients. But you probably saw this in my notes? When you’re in the US try King Arthur bread flour and instant yeast, I think you’ll have the results you’re looking for!