have a few questions with focaccia.
1. has anyone tried the Reinhart recipe that requires a sponge? Is it drastically different then making Focaccia day before?
2. i want to make sandwiches from this bread but would like individual pans for this bread so i get the crust all around. Know of any pans that work well for this application?
3. When placing the focaccia in my sheet pan i have problems making a flat even focaccia.. it usually is flatter and puffier in some parts etc.
Am i not letting it rest properly?
4. toppings burning- I found my toppings tend to burn. I covered them in oil though. My tapenade mix burnt as did my sun dried tomatoe... was there not enough oil on them?
Should i limit the toppings to just some herb oil?
Thanks in advance