Reeeeeeeally good. Studded with olive oil-poached garlic cloves and chunky flaked salt. Lining with parchment paper kind of truncated the ability of the focaccia to get as maximally browned as I like. Used Tipo-00 flour and am considering using some whole wheat bread flour in the mix just for the sake of fiber.

Lacey (Lace Bakes)· last year

Sounds delicious! So the parchment shouldn’t affect the browning (mine gets super crisp on bottom with it), but if your oven has a setting that directs heat from bottom of oven then use that…mine is pizza setting. The problem with no parchment is that it can often stick and not lift off tray, at least that’s what happens to me! Baking on lowest rack of oven helps crisp the bottom too. Let me know how it goes with the whole wheat :)

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