10/10 would cut up the dough again. Step 8 is where I went rogue. If you attempt this, don't bake for as long, I did 13 minutes with the oven on, 5 minutes with the oven off. https://www.kingarthurbaking.com/recipes/big-and-bubbly-focaccia-recipe
by Holiday_Carrot436
16 Comments
Genius
You need one of those all edge brownie pans
Looks really good! Yeah, cutting the baking time makes sense. Mind if I steal that idea for the weekend?
You are both a fantastic problem solver and a genius! Those look awesome!
That is such a cool idea!
The crunchy bits are literally why baguettes were invented.
Oh my😍😍this is a great idea!! Thx for the recipe, I’ll def b trying this soon👏👏
This looks like Stecca, a fantastic bread!
“My family likes the edge pieces so I made focaccia without edges” lol 😛 I’m sure they’re still crispier than normal cuts
edit: I feel sorry for y’all downvoters if you think these have edges. One day you’ll have focaccia with properly fried edges
try a muffin tin! makes lots of great, crispy edges!
Brread makes wars
Bread ends wars
mmm oil bread
Oiled and grilled focaccia is excellent and will crisp it up
I’ve had ok success with dimpling the dough, and then dipping the edge of my dough scraper in olive oil and using it to cut strips. You have to dip in oil between every cut. Then I sprinkle with a bit more olive oil right before baking. The oil gets into the cuts and gives you a nice crispy edge.
Second idea, but I’ve not tried it yet. I have one of those cast iron corn stick pans. I bet if you oiled it well, you’d get crispy edges.
This is more like no edges, because it did not cook against a pan
Great idea, never thought to do this, will try this next time I make focaccia