**[Rule 5](https://www.reddit.com/r/Sourdough/wiki/sourdoughrules/) requires all sourdough photos to be accompanied by the ingredients used & process (the steps followed to make your bake). The details can be included in a picture, typed text or weblink.** **Not all posts require a photo alongside your query, but please add details in your post, so we can help.** **Posts may be removed at any time, but you will be notified.**
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/Sourdough) if you have any questions or concerns.*
Due_Control_3584
It’s burnt/10 ?
shiftyblock
looks like my dalmation
AdvancedDrive3315
Well, that “burnt” spots are what you look for in Neapolitan pizza, so considering both doughs have a very similar taste I’d say that that has to be a good “burnt” focaccia.
Consider that only 5% or less of that focaccia is burnt. If a larger percentage were burned it wouldn’t have a nice flavour. It’s all about balance.
OP should confirmed that his focaccia tasted good, and a little “different”.
AdvancedDrive3315
Also, nice crumb!
MooseMustard44
Refreshing to see some leoparding on focaccia on this sub. 8/10 posts are nowhere near carmelized enough. Serious crisp on the under carriage as well. Bet this was killer with the sesame seeds. Nice bake
brinedtomato
That bottom crust has to be amazing. That’s the best part of focaccia.
necromanticpotato
Little toasty there
bicep123
Bottom 10/10
Top (burnt) 2/10
A real reminder not to go short on the olive oil. If your focaccia sticks to the bottom of your cast iron, you didn’t use enough.
Ghawr
Some burnt spots are fine. This crossed the line I think.
elevenstein
This looks great to me – bottom crust looks super crunchy and I am partial to the bubbly char on top! 9/10?
ExpressGovernment385
Looking at the surface, the burnt parts are the bubbles.
Abit of ranting here. The bubbles that almost everyone wants but don’t realise that if you don’t adjust the temperature, that is the end results.
I don’t know why everyone wants to have a lot of surface bubbles on the focaccia. It looks aesthetic but that is not how an actual focaccia should be.
Live_Adhesiveness389
I’m not an expert… but it looks a a little too crispy on the top, unless you want it that way. Maybe more olive oil on the top? When I make it I normally add a bit of olive oil and rub it around on the top to get it all over. Then I add more and dimple it.
The bottom looks absolutely fantastic and the inside looks like and fluffy.
mergs789
Scrap that top layer off, 8/10.
DOMOdough
Personally, I give it a 0. You are burnt and raw at the same time. The oven was too hot. This has trash can written all over it. Sometimes it’s better just to start over.
15 Comments
**Hello Ok_Beautiful_3849,**
#**This bot comment appears on all posts.**
***
**[Rule 5](https://www.reddit.com/r/Sourdough/wiki/sourdoughrules/) requires all sourdough photos to be accompanied by the ingredients used & process (the steps followed to make your bake). The details can be included in a picture, typed text or weblink.** **Not all posts require a photo alongside your query, but please add details in your post, so we can help.** **Posts may be removed at any time, but you will be notified.**
***
#**Being polite & respectful**
**are both extremely important in our community.** **[Read rule 1 in detail](https://www.reddit.com/r/Sourdough/wiki/sourdoughrules/).**
**Please be respectful, kind, patient & helpful to posters of all skill & knowledge levels and report offending comments/posters, or [drop us a modmail](https://www.reddit.com/message/compose?to=/r/Sourdough).**
***
**Thank you** 🙂
#**[Overproofed or underproofed?](https://www.reddit.com/r/Sourdough/wiki/reading_crumb/)**
***
#**[NEW Beginner starter FAQ guide](https://www.reddit.com/r/Sourdough/s/gnqFg7osBO)**
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/Sourdough) if you have any questions or concerns.*
It’s burnt/10 ?
looks like my dalmation
Well, that “burnt” spots are what you look for in Neapolitan pizza, so considering both doughs have a very similar taste I’d say that that has to be a good “burnt” focaccia.
Consider that only 5% or less of that focaccia is burnt. If a larger percentage were burned it wouldn’t have a nice flavour. It’s all about balance.
OP should confirmed that his focaccia tasted good, and a little “different”.
Also, nice crumb!
Refreshing to see some leoparding on focaccia on this sub. 8/10 posts are nowhere near carmelized enough. Serious crisp on the under carriage as well. Bet this was killer with the sesame seeds. Nice bake
That bottom crust has to be amazing. That’s the best part of focaccia.
Little toasty there
Bottom 10/10
Top (burnt) 2/10
A real reminder not to go short on the olive oil. If your focaccia sticks to the bottom of your cast iron, you didn’t use enough.
Some burnt spots are fine. This crossed the line I think.
This looks great to me – bottom crust looks super crunchy and I am partial to the bubbly char on top! 9/10?
Looking at the surface, the burnt parts are the bubbles.
Abit of ranting here.
The bubbles that almost everyone wants but don’t realise that if you don’t adjust the temperature, that is the end results.
I don’t know why everyone wants to have a lot of surface bubbles on the focaccia. It looks aesthetic but that is not how an actual focaccia should be.
I’m not an expert… but it looks a a little too crispy on the top, unless you want it that way. Maybe more olive oil on the top? When I make it I normally add a bit of olive oil and rub it around on the top to get it all over. Then I add more and dimple it.
The bottom looks absolutely fantastic and the inside looks like and fluffy.
Scrap that top layer off, 8/10.
Personally, I give it a 0. You are burnt and raw at the same time. The oven was too hot. This has trash can written all over it. Sometimes it’s better just to start over.