Authentic Focaccia Texture

True focaccia texture comes from proper hydration, oil distribution, and dimpling technique. The dough should be quite wet - resist adding extra flour as this creates dense results. Generous oil in the pan creates the characteristic crispy bottom crust. Dimpling serves multiple purposes: prevents large air pockets, creates pools for oil, and gives focaccia its signature appearance. Press firmly with fingertips almost to the pan bottom. The oil pooled in dimples creates golden spots during baking. Proper focaccia should have crispy exterior with light, airy, irregular crumb structure inside. The contrast between crispy crust and soft interior is what makes focaccia distinctive from other flatbreads.