My daughter tried to make garlic focaccia and mixed fresh garlic into the dough instead of topping it. Ended up with an oily thick cracker.
My daughter tried to make garlic focaccia and mixed fresh garlic into the dough instead of topping it. Ended up with an oily thick cracker.
Well as far as baking failures go, that was probably still a pretty tasty one
But yeah, best way to load butter on to a bread thing is to put the garlic in a bunch of melted butter. It’s focaccia, it was gonna be unhealthy anyway
Yes, learned now that we could’ve sautéed the garlic in olive oil or butter and then spread that mixture on top of the dough just prior to baking.
It was edible and we ate half of it but the oily texture became a turn off after awhile.
Good luck to your daughter with the next loaf! I hope it hasn’t put her off