Blackberry & Nectarine Focaccia

  1. Ben says:

    Is the yeast on this right? It’s the same as Samin’s but half the water and flour

    • Elyse Villa says:

      Hi! Sorry for the delayed response. Yes, I keep the 1/2 teaspoon of yeast. I have found that it creates a few more bubbles inside the finished product, which I like since I’m a BIG fan of that chewy texture. However, typically 1/4t of active dry yeast to every 500g of dough is a good rule of thumb for stuff like focaccia and pizza dough, so I imagine you could totally get away with using less. I hope this helps!

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