flat

made an impulsive bake yesterday - the focaccia from my american book.
the problem was that the dough was very extremely wet; it was a batter. it took me a long time adding more and more flour to get it to become a dough, by which time i may have changed the hydration from 100% to 75%.
after the intial rest, the dough is spread onto a highly-oiled baking sheet. and with subsequent rests, the dough is slowly prodded to spread and fill the sheet. i sprinkled the top with rosemary, and then after the final rest dimpled the surface of the dough.
baked the focaccia. i thought i had used a great excess of olive oil (undesirably), but in the end the oil seemed to get all absorbed into the bread. the bread was not dripping with oil.
i didn't wait too long before cutting into the bread. it was good when it was warm, though when cold it became a little dry, like bread made from lean dough. i'm going to have to try the recipe again and add as little flour as possible, maybe using less water and more oil.