← Replies in Overnight Focaccia Recipe
Lacey (Lace Bakes)· last year
I’m sorry to hear it wasn’t salty/flavourful enough for you. 2% salt is a typical baker percentage for bread (10g salt to 500g flour). I always add a ton of flaky sea salt on top which packs that salty punch I’m looking for with focaccia. You could add in a bit more salt to the dough, but I wouldn’t double it as that much salt would probably stunt the yeast!
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Clibi· last year
Perhaps the flour just wasn't a tasty one, I also might add in a little semolina like they do in Puglia next time