@_lacebakes_: Deflating focaccia dough? Be careful not to overproof your dough! If this is happening to you: ✔️ reduce proofing times. My recipes give a range for proofing timelines, try sticking to the shorter end of the timeframe. ✔️If you live in a super warm environment, assume your dough will rise more quickly. You can reduce yeast in the dough by 25% if it continues to be an issue after reducing proofing times. ✔️ if your dough is monstrously huge and jiggly like it is in the first clips, that’s overproofed. Check the clips at the end of video for what it should look like before dimpling. ✔️ proof at room temperature (not in the proofing function in your oven). ✔️ deflating dough can also be a flour issue or a combo of flour and overproofing - I discuss this more in my guide! You’ll find detailed answers to my 40 most-asked questions about focaccia in my new downloadable guide: Focaccia Fundamentals (linked in my bio!) It includes printable dough recipes and linked video tutorials for: •same-day focaccia •overnight focaccia •whole wheat focaccia •sourdough focaccia Finally, there is 9-page toppings chart to inspire your own savoury and sweet focaccia creations and teach you when it’s best to add certain toppings, which ones tend to burn, etc! Many of the questions in the guide are also answered in my cookbook 3 Doughs, 60 Recipes where you’ll find my same-day and overnight focaccia recipes and 20 recipes that you can make using focaccia dough! There are chapters for pizza dough and sandwich bread dough too 🍕🥪 I plan to make a few more bread-ucational videos like this. Leave your focaccia questions in the comments and I’ll make videos for the ones with most likes! #breadmaking #breadtok #focaccia #troubleshooting

Lacey

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Thursday 22 January 2026 12:52:53 GMT