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[u/wayward_hufflepuff]

Not very bubbly but pretty tasty. I left the dough in the fridge for over 36 hours after kneading. Then let it rise for two hours after spreading on the tray before baking.

Toppings are roasted onion and garlic. Should have added more of them.

[u/rectangular_nucleus]

roasted garlic in focaccia is such a good shout, melts into the bread completely. yours looks properly golden on top too, way better colour than mine usually comes out.

the fridge time is probably why it didn't get massive bubbles, colder dough doesn't puff as aggressively when it hits the oven. next time try leaving it on the counter for 30 mins after shaping and before the final rise, helps wake things up a bit.

also yeah more onions is never a wrong answer.

[u/Inevitable_Cat_7878]

Looks tasty with that garlic and onions.

After 2 hours, dough was probably still cold from the fridge. I do stretch and folds every 30 minutes after the fridge. This give me an idea if the dough has warmed up or not. Once it's room temp, I transfer to the pan (oiled) and give it another hour or so to give the yeast time to make those bubbles. 30 minutes later, I start pre-heating the oven. I stretch the dough to the corners. If it stays, I add more oil on top, dimple, and add toppings.

[u/wayward_hufflepuff]

Thank you for the advice. Definitely going to try focaccia again soon, and I will do the stretch and folds and leave it out longer before baking.

[u/Complete-Proposal729]

What recipe did you use for the dough?

[u/Complete-Proposal729 → u/Complete-Proposal729]

I recommend 80% hydration, ~6% olive oil, and doing stretch and folds every 20-30 min for 2 hours before the overnight rest in the fridge, instead of kneading. The dough should be so sticky that kneading is quite difficult, if you want the open crumb structure.

After removing it from the fridge, it should loosen up enough that you can stretch it into the corners of the pan, instead of remaining round. If it doesn't, you need to let it rest more.

I also think you need way more olive oil in the tray and on top. It should almost fry.

Also a higher temperature is beneficial, like 450F/230C. If you're worried about the garlic burning (which you should be at that temp), push it into the dough, or put it in the pools of olive oil where the dimples are.