This fabulous Italian-style bread is an excellent appetizer when served with olive oil and balsamic vinegar.
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my dough was prefect....until I baked it. I could taste the yeast. I let the dough rise overnight and it rose. However, I did touch the dough put a dent in the dough and a big bubble appeared. I did not use it until a few hours later. When I was ready to bake my bread the bubble flatten out and my dough seem flat. What happened.
Caroline- When you flattened the dough, did you let it sit in the refrigerator or in a more temperate spot to re-proof? Was your first overnight rise in the fridge?
Big yeasty flavor means that there was plenty of potential for CO2 creation (i.e. bubbles in dough) which helps create the rise. Let's see if we can uncover what happened here, as the focaccia should have a bit of lift for sure. Enjoy!