I made [this](https://alexandracooks.com/2018/03/02/overnight-refrigerator-focaccia-best-focaccia/) recipe for focaccia. I baked it at 350F for 20 minutes and the top was a little too burned as well as a majority of the rosemary.
Does anyone know how to prevent the herbs from burning? The sides and bottom never got crisp, just spongy, but the top was fairly overdone. I’ve seen some recommend more oil on top, I’m not sure if that is the solution but any advice is appreciated.
by RadicalJudgement
7 Comments
I’m not an expert on focaccia, but in my opinion you should lower the temperature and keep it longer, and maybe put the pan lower in the oven.
Vivalafocaccia.com.
Italian here
That focaccia looks too thick imo..it’s like you are chewing a gum when you eat it.
Try to make it thinner next time..try focaccia barese or something
Not just the herbs my friend
Seems like you had the over at a very high temperature, lower the temperature and cook for longer. Temperature should be around 180C (~360) if it is already try 150-160
Assuming it’s a conventional oven (not convention) the position of the rack makes a big difference in terms of evenly heating the focaccia. You may want to start middle / low and then bring up to the top for the last few min. Also I have seen tips to oil toppings such as rosemary before putting them on top as a way to prevent them from burning and this has worked for me but I’m not sure how valid it is for all toppings.
I do my cold ferment foccaccia in a 9×13 tin at a higher temp than the recipe you used (around 215C), but I only bake it for 15 minutes, and I keep a close eye on it throughout.
Oiling your rosemary before you top the foccaccia can help prevent burning to a degree, and don’t use the top shelf. Consider investing in an oven thermometer to check how true to the dial your internal oven temperature actually is. Keeping an eye on it is pretty essential, IMO.
You might want to check out [this guy’s recipe](https://youtu.be/-DmVedGWAnU?si=GXk6e0qOsmpmwwrr). It is similar to the one you used, but it’s very clearly thought out, and he explains the steps very well so you understand why you’re doing exactly what you’re doing.
I know there are thinner styles of foccaccia, but I love the deep, bubbly, crisp, chewy results I get with this recipe. It has been perfect every time.