To achieve a focaccia that has a crunchy, oily, almost orange colored crust with a chewy, airy and flavorful open crumb, these few tips have to be followed - 1. HOLD THE SALT - TEMPORARILY - The result for briefly omitting the salt hastened gluten development by an hour. After 15 minutes, the unsalted dough was already pliant and smooth. THE EXPLANATION - Salt inhibits both the ability of flour to absorb water and the activity of the enzymes that break down proteins to begin the process of forming gluten. If allowed to rest without salt, the flour is able to get a jump on gluten development by absorbing as much water as it can and letting its enzymes work sooner to develop gluten networks. 2. Bake bread on a BAKING STONE - baking stones simulate a brick oven in your home oven, absorbing and radiating intense, consistent heat to produce crisp, golden brown crusts on pizza, calzones, and bread. If you don't have a baking stone, bake the bread on an overturned, preheated rimmed baking sheet set on the upper middle oven rack. 3. FOR BIG FLAVOR - A long rest is best - Creating a small batch of starter dough(also known as a preferment, or a biga in Italian) boosts the flavor in our bread dramatically.A starter is made by combining small amounts of flour and water with a little yeast and allowing it to ferment overnight. With a lengthy rest, long carbohydrate chains that have little taste break down into a multitude of sugars and alcohol with lots of flavor.
