I recently got a KitchenAid mixer and my very first project was this focaccia:
It turned out slightly hard and chewy, not fluffy and soft as I was hoping! Very dissapoiting.
Does anyone know why?
Looking for tips, I found another recipe that uses the same amount of yeast and more olive oil for half the amount of flour.
Can this the be the reason? Should I use more yeast and oil? Hope someone would have any good tips!
Thanks a lot!!