My daughter tried to make garlic focaccia and mixed fresh garlic into the dough instead of topping it. Ended up with an oily thick cracker.
My daughter tried to make garlic focaccia and mixed fresh garlic into the dough instead of topping it. Ended up with an oily thick cracker.
Yes, learned now that we could’ve sautéed the garlic in olive oil or butter and then spread that mixture on top of the dough just prior to baking.
It was edible and we ate half of it but the oily texture became a turn off after awhile.
Good luck to your daughter with the next loaf! I hope it hasn’t put her off