Why do we dimple a focaccia?
When I was making a focaccia earlier today, I realised that I've never been told why we dimple them before baking. A quick Googling didn't reveal anything, so I'm asking here: why do we make dimples in a focaccia before baking? Is it strictly cosmetic, or is there another reason?
Best Answer
I have read that the dimples are there to catch the olive oil that is drizzled over the top (sometimes water may also be sprayed) before baking. The little pools of olive oil soak in and further enhance the crust texture and flavor.
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Quick Answer about "Why do we dimple a focaccia?"
Focaccia FAQs 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. Also, those dimples hold the olive oil coating and help it soak into the dough, which gives your finished bread that crisp and golden crust.Why do you put dimples in focaccia?
the dimples The traditional dimples you see on focaccia are there for a reason. They reduce the air in the dough and prevent the bread from rising too quickly. After proper kneading and proving there will be plenty of large bubbles in the dough.Why do you have to poke focaccia?
Traditional focaccia is poked and prodded before baking, either with your fingers or the end of a wooden dowel. Poking holes not only gives focaccia its characteristic dimpled appearance, but it provides little places for the olive oil and other toppings to pool and gather.When should you dimple focaccia?
A sunny window or oven with just the light on (which will make it ~85 degrees) is perfect. Dimple the dough. Once the dough rises in the pan, set out a small bowl of water next to the raw focaccia dough. Dip your fingertips in water, then dip them in focaccia dough to create small holes.What does dimple the bread mean?
Dimpling means pressing your fingers into the dough to create 'dimples. ' Sounds like you did this step. You should not press down all the way to the pan as this could rip holes into the dough. You don't have to pop the bubbles, especially if they are not see through. This will deflate the dough.Focaccia Dimple
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Answer 2
I do agree with NadjaCS's point of "olive oil that is drizzled over the top". I know with some pastry's you add multiple dimples to stop it rising. I could see the dimples in a Focaccia being used to keep the bread flatter.
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