What do you do if focaccia is too wet?

This dough will be very, very wet – almost like cake mix. If you can, wet your hands (to stop them sticking) and fold the dough over a little, just to see what a dough of this wetness (or ‘hydration’) feels like. 3. Cover the dough with a damp tea towel or cling film and rest for 40 minutes somewhere warm.

What if my bread dough is too wet?

When using a new flour or recipe, to prevent the dough from being too wet it’s best practice to retain a little of the water 2-5% when incorporating. If the dough feels a little dry, add it in. If it feels fine, leave it out. If after adding it in the flour still feels dry, you may wish to add more water (see below).

Should focaccia be wet?

Work through the initial wet stage until the dough starts to form a soft, smooth skin. (It’s best to avoid adding any more flour as it is supposed to have a wet, sticky consistency.) When your dough feels soft and elastic, put the dough into the oiled tub.

Why is my focaccia so sticky?

The most common reason for bread dough that is too sticky is too much water in the dough. Make sure that you mix your dough until it is smooth and springy, and you can avoid this problem. Finally, your dough can be too sticky if you use cold water in place of warm water in the recipe.

Should my Focaccia dough be sticky?

Stickiness is related to the hydration in your dough, no more and no less. A focaccia dough is going to be very sticky, and it is meant to be. Unless you knead with oil (a valid technique for sticky doughs) you will be cleaning dough off your hands, and a lot of it.

How do you fix soggy bread?

The easiest way to freshen a stale loaf of bread is simply to stick it in the oven. Take your loaf right our of the freezer or refrigerator and pop it into a 475°F oven. After to three minutes, the loaf will be hot and crispy again.

How do you fix wet bread?

Fixing Undercooked Bread It is pretty simple to salvage an undercooked bread and create a decent loaf. Heat the oven to 350 F, return the bread to the oven, and bake for another 10 to 20 minutes. This will work even if the loaf has cooled, which is similar to par-baking bread.

Should my focaccia dough be sticky?

Why is my focaccia so dense?

Until then, I had always baked focaccia in large rectangular sheet pans. But after seeing it baked in cake pans, I realized that by working with such an unwieldy lump of dough, I had been mishandling it and thereby taking the air out of it, which makes for a dense bread.

Does kneading dough make it less sticky?

For a normal loaf, the more you knead it the less sticky it becomes. Dough is always wet and sticky at first but, once you’ve kneaded it for five to six minutes, it becomes less sticky and more glossy as it develops a skin, which is the gluten forming.

Can you overwork focaccia dough?

Overworked dough can happen when using a stand mixer. Dough will feel “tight” and tough, as the gluten molecules have become damaged, meaning that it won’t stretch, only break, when you try to pull or roll it. Over kneaded dough can’t be fixed and will result in a rock-hard loaf, so be careful with this mistake.