I made rosemary and onion focaccia last night, because have recently learned my mom loves focaccia.
My goal was to use mostly whole wheat flour (finely milled indian chapati atta to be specific), and it’s been hit or miss with bread in the past, so I finally procured some vital wheat gluten to see what difference that would make. Well, a lot!
This was half whole wheat. I’m encouraged to try all ww next. Focaccia rose beautifully, and the result is soft and springy.
I poured over a little brine just before baking, but I think I made a mistake about when I should have dimpled the dough (before 2nd rise vs just before oven) because I deflated the beautifully bubbly dough like a dolt. Still, it recovered in the oven and was airy and light to eat.
Dough from 1 cup of flour fit perfectly in a 3 cup pyrex. 3/4 gone at dinner time, so it was the perfect size for us.
