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ouch wrote:
Bug wrote:
Tbh best foccacia I have ever tasted, but just make sure to put it in a tray and not in a smaller pan, cus since its so liquidy its hard to cook it through if its thicker. It would also come out different every time lol but yeah, elt it for ish 10 minutes n ur good, should not be a dough at all
ouch wrote:
Tbh I just put uhh, 1 liter water, some salt (teaspoon mby ?? Idk), 1 dl oil and flour on gefylen until its a bit thick gluten liquid, but then we just put it in the pan n covered it n put it in the fridge until the next day, n then we cooked it on like 200° until it was brown ish. Also put olive oil, flake salt and dried rosemary on top
*i will probably try to do this next week or smth*Tbh I just put uhh, 1 liter water, some salt (teaspoon mby ?? Idk), 1 dl oil and flour on gefylen until its a bit thick gluten liquid, but then we just put it in the pan n covered it n put it in the fridge until the next day, n then we cooked it on like 200° until it was brown ish. Also put olive oil, flake salt and dried rosemary on top
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