The focaccia came out of the oven just in time for dinner and the three of us had a simple meal of ham and cheese sandwiches. Dad was curious what expensive, high-end flour I splurged my money on this time but the secret is to use a mix of all-purpose flour and cake flour in equal proportions. The dough was very sticky in the beginning but with a pair of lightly floured hands and a little patience, it all worked out well.
I still have a long way to go in mastering the art of making focaccia. This one is a perfect golden brown, yet its centre is dry.
This one looks pale but it isn't uncooked.
Love the crumb structure though.
Still a long way from perfection. Didn't do the nice olive oil justice at all. *disappoint!*
Bread dough: 250 grams all-purpose flour, 250 grams cake flour, 300 grams water, 5 grams salt, 7 grams instant yeast, 75 grams milk, 50 grams olive oil, dried oregano