Achieving Perfect Focaccia Texture and Crust

Authentic focaccia requires proper dough hydration and oil technique for the characteristic airy crumb and golden crust. The dough should be quite wet and sticky - this high hydration creates the open, irregular crumb structure. During shaping, stretch gently rather than rolling to preserve air bubbles. The key dimpling technique serves multiple purposes: it prevents large bubbles from forming, creates pools for oil to collect, and gives focaccia its signature appearance. Press firmly with fingertips almost to the bottom of the pan. The generous oil coating creates the crispy bottom crust while the pooled oil on top forms golden spots during baking.