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.

  • @mickOPEnglish
    2•2 months ago

    I’ll have to look up how to ferment garlic. She minced the garlic and then added it to the dough before the second rise.

    Thanks for the tips.

    • @[email protected]English
      12•2 months ago

      Sorry, I was unclear there. By ferment I was referring to letting the dough have a long time to ferment.

      You can of course ferment garlic, like you do in kimchi.