KathyBC Posted December 9, 2010 Share Posted December 9, 2010 I'm making Focaccia bread for the first time and added too much water. The recipe is supposed to make one large loaf and calls for 1 1/2 c. water to 4 c. flour. I forgot that 1/2 c. of the water had already gone in with the yeast. :banghead: (I hate recipes like that - I've pencilled it in for next time.) So is it ruined? Can I just keep adding flour until it's the right consistency? HELP! Quote Link to comment Share on other sites More sharing options...
Caitilin Posted December 9, 2010 Share Posted December 9, 2010 Yes, just add more flour till the dough is "smooth and elastic"! :D Bread is quite forgiving, as long as you've not killed the yeast. Happy baking! Quote Link to comment Share on other sites More sharing options...
KathyBC Posted December 9, 2010 Author Share Posted December 9, 2010 Thank you! I'll let it rise and hope for the best. Quote Link to comment Share on other sites More sharing options...
BikeBookBread Posted December 9, 2010 Share Posted December 9, 2010 Too much water is actually a GOOD thing for good focaccia...it helps it develop those nice big bubbles :) Make sure that you use lots of olive oil, course salt and herbs when you pat it into your pan. Mmmmm. Sounds YUMMY! Quote Link to comment Share on other sites More sharing options...
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