Professional Focaccia Finishing Techniques

The final presentation touches transform good focaccia into bakery-quality results. Apply balsamic vinegar or glaze while the bread is still warm but not piping hot - this allows slight absorption without completely softening the crust. Use a light hand with balsamic as too much can overpower other flavors. Fresh herbs should be added at the very end to maintain vibrant color and maximum fragrance. A final drizzle of high-quality olive oil adds richness and sheen. Cut with a sharp serrated knife using a sawing motion to prevent compression. Serve within 2 hours of baking for optimal texture contrast between crispy exterior and tender interior.