The secret is that there should be no secrets, only happy surprises! And a lot of practice and honesty. Otherwise how will we learn? The best tips for focaccia:-use a lot of olive oil, its part of the flavor and part of the technique-use a good quality, heavy non stick pan, and if unsure use non-stick baking paper-if the top starts browning too quickly, use an aluminum foil tent in top (you need to bake it at 220C)-the slower the cold proofing the better, up to 72hrs in the fridge, it will develop a beautiful flavor and texture.Keep social media…
