Turning focaccia upside down before topping
In this video (you don't need to understand Italian ;) this lady lets a focaccia leaven in its own baking tin on a layer of olive oil and then, before topping, turns it upside down. The tins were covered only with a towel, so the dough did form a bit of crust.
I can imagine that the point of turning can be in order to have the wetter side on top and the drier on the bottom, but what's the advantage in comparison to brushing the dough with olive oil before the rising? I think the point of rising in the dish is lost if you manipulate the dough again, no?
Best Answer
I understand it the same way: the wetter side on top. The Bottom side sucked up the oil while leavening. And by turning the dough she gets also the other side greasy.
I think the lady just likes to use her hands. As she turns the dough she pushes her finger inside it to spread it.
I actually don't see a different way to do the focaccia as you are supposed to push in with your fingers. She opens the cherry tomatos also by hand because she wants some juice to come out and fall in the small hollows of the dough.
Pictures about "Turning focaccia upside down before topping"
Why is my focaccia dense?
Not enough water: This can leave you with dense, dry focaccia. For accuracy, measure out your ingredients using weight instead of cups to ensure you have the right ratio of ingredients. 2. Not proved enough: Depending on the temperature, focaccia dough can take anywhere between 1-3 hours to proof.Why did my focaccia not rise?
Dough not kneaded long enough This elastic structure will help trap any air that is released by during the fermentation process. An under kneaded dough will have a dough structure that is more brittle, It cannot stretch to trap any of the gas released by the yeast, and thus cannot rise.How do you make big focaccia bubbles?
When you massage the dough, you're working out the air and preventing the dough from rising too quickly. A well-proofed dough will have lots of air bubbles and rises quickly; that massaging adds dimples that keep your focaccia flat, as it should be.How do you know when focaccia is done?
Bake the focaccia: After 15 minutes, rotate the pan to ensure even baking. Check the dough after another 7 minutes. If it's done, it will be golden brown on top and, if you lift a corner of the dough, the underside will be golden as well. If not, return the pan to the oven for another 1 to 2 minutes and check again.Focaccia al Rosmarino | Poolish Method
Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.
Images: RODNAE Productions, cottonbro, Maksim Goncharenok, Erika Quirino