My daughter tried to make garlic focaccia and mixed fresh garlic into the dough instead of topping it. Ended up with an oily thick cracker.

  • mick@lemmy.worldOPEnglish
    2·
    2 months ago

    I’ll have to look up how to ferment garlic. She minced the garlic and then added it to the dough before the second rise.

    Thanks for the tips.

    • Cheradenine@sh.itjust.worksEnglish
      12·
      2 months ago

      Sorry, I was unclear there. By ferment I was referring to letting the dough have a long time to ferment.

      You can of course ferment garlic, like you do in kimchi.