"sf" > ha scritto nel messaggio
...
> On Sat, 09 Jul 2005 22:23:11 GMT, Pandora wrote:
>
>> Yes. Sometimes the "focaccia" come too soft. It become soft when the
>> dough
>> leavens two times! Instead, if you use the dough for pizza and it
>> leavens
>> only for about one hour, the focaccia come more compact and more similar
>> to
>> bread.
>
> I finally processed what you said... <slapping forehead> you're
> absolutely right! 2 risings was the problem. I needed to fit it into
> the pan and let it rise only once.

Yes! For one hour or half an hour. When it is rised you put in the pan with
some oil and the salt in the oven.
Cheers
Pandora
>
>