Hihi, I'm currently learning how to make non-enriched bread with dry yeast or sourdough. I've been itching on trying to bake focaccia and decided to bake one with dry yeast and melted margarine. I really should have buy olive oil or extra virgin olive oil but those oil are super expensive in my country. Butter is expensive too. Hence why I use margarine. During the mixing, stretch and fold, and bulk ferment it actually went good. Until time to bake. I think I might overproof the bread since I refrigerated it overnight and then thaw/2nd rise for 2 hours in room temp.
There are crumbs and air pocket. But it kinda gummy? I never eat focaccia before and I assumed it's a mix of baguette and brioche..? Since there's no egg but there is fat/oil. What do you guys think?
by AnnieRum