2026 Nov 6th
Underbaked focaccia?
The question
Underbaked focaccia?
I hear this one a lot here in Canada, usually from a toaster oven bake that came out pale and dense.
It is usually proofing, not baking. Let the pan sit until the dough is puffy and jiggly before you dimple it. That final proof is what gives you the bubbles.
A 190C toaster oven is also on the cool side. Add five to ten minutes and pull it deep golden, not pale.
Asked on r/Breadit
Watch the 30-second version
Frequently Asked Questions
The following operator questions are answered with cited sources. Every FAQ links to the community thread, buyer guide, or regulator page it was researched from.
Underbaked focaccia?
Let the pan sit until the dough is puffy and jiggly before dimpling. That final proof gives the bubbles. Bake until deep golden, adding five to ten minutes if your oven runs cool.
Source: Underbaked focaccia? - r/Breadit
How do you calculate shipping on bulk orders?
We calculate shipping on live carrier rates at checkout, not on flat or subsidized tiers. Every order is priced against real LTL, parcel, or pallet-freight quotes from our Calgary warehouse to your dock. That means you never absorb hidden shipping costs into product margins — what we charge is what the carrier charges us, plus a small handling pass-through. For bulk and pallet orders this typically runs 15–25% lower than competitors who bake shipping into their unit prices, because the rate is transparent and tied to the actual shipment weight and distance.