Found out *after* baking? How did you miss the fact that the dough never rose?
brett-
Dead yeast aside, it also looks like you were using some whole wheat flour in this, which is going to be much more challenging for a beginner as it doesn’t form gluten nearly as much as a plain white or bread flour.
For a first try, I’d suggest going with a tried and true basic recipe like this one from Salt Fat Acid Heat:
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Faux-ccocia is more like it. At least you gave it a go. Try try again💗
why would you even bother to put the toppings on and put it in the oven
Oh dear. Live and learn! It happens.
I stand and applaud your efforts and also your courage for posting it.
Tip. If it doesn’t bubble while it’s fermenting on the counter it’s inactive and the yeast is dead. 😵
That’s fo-caca bread.
I thought it was a sheet pan cookie or something
Try again! Bread isn’t as easy as some unpleasant people here like to say it is. You have to start somewhere.
Sorry for your loss. Keep at it
It’s all part of the process
It’s an interesting colour
I think fuck-cacia. Just try again, maybe yeast was dead or overly hot water killed it.
Now you got yourself a weapon
Really thought it was a blondie with oddly shaped chocolate pieces. Olives couldve fooled me as butterscotch pieces
Watch this video, it helped me a lot
https://youtu.be/O1WQTKuWWfM?si=75GMIhmlokqMHd5z
Found out *after* baking? How did you miss the fact that the dough never rose?
Dead yeast aside, it also looks like you were using some whole wheat flour in this, which is going to be much more challenging for a beginner as it doesn’t form gluten nearly as much as a plain white or bread flour.
For a first try, I’d suggest going with a tried and true basic recipe like this one from Salt Fat Acid Heat:
https://www.saltfatacidheat.com/fat/ligurian-focaccia
Thoughts and prayers.
Congrats – that’s the ugliest bread I’ve ever seen. I guarantee the next one will be better
Yeast should have still worked… sorry for your loss. Water should be 104 degrees… then acclimate incrementally…