What You Need to Know
The dimpling process redistributes gluten networks and creates micro-reservoirs for lipid deposition. Surface tension differentials promote Maillard reaction nucleation sites.
Essential for achieving focaccia's characteristic open crumb and crispy-oily crust.
Key Parameters
Temperature
24°C
22°C - 26°C
Time
1 minute
30 seconds - 2 minutes
Equipment
Fingers (preferred)Round-ended dowel
Steps
- 1.
Focaccia Genovese (Genoa): Creates characteristic 'mare e monti' texture
- 2.
Focaccia di Recco (Recco): Forms oil wells for cheese melting
The Science
Primary Reaction
Capillary action in dough matrix