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PSA: My vacation attempt at Italian focaccia ended in a salty, oily mess.
The olive oil from the local market was way too strong for the dough.
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the_betty4d ago
That extra virgin from Sicily my cousin brought back once did the same thing to my pizza dough. Some oils are just too strong for bread, they take over everything. I use a lighter oil for the dough and save the fancy one for dipping. Cooking with local stuff on vacation can be tricky like that. Keep trying, focaccia gets easier with practice.
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ryanjohnson4d ago
Sicily oil ruining dough? Seems overblown to me.
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the_pat4d ago
Read somewhere that the good stuff turns bitter when you bake it. All those fancy flavors that are great on a salad get wrecked by the oven heat. Makes sense to use the cheaper, milder oil for the dough itself. That strong local oil probably would have been amazing just for dipping the finished bread. Live and learn, right? Happens to everyone.
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