Help, I made the perfect focaccia last week, it came out the exact texture and taste I was looking for. One problem, this time I want to use the Focaccia for a sandwich and the one I made was very soft in texture. Was wondering this, If I put it on parchment and directly onto a pizza stone, will it burn due to the amount of Olive Oil content. I have the dough ready to bake and am not sure if I should chance it. I was thinking if I put it on the preheated stone for a minute or two then slide out the parchment paper, it should make a nice crust that will hold up the cold cuts of the sandwich. Any suggestions ?? Has anyone done this ??
The first one I baked on well oiled parchment and on a cookie sheet, it rose to about 1 1/2 inches thick and was perfect !! This one I am looking to stretch a little smaller into a circle and make a nice 8 slice sandwich.