Hi Everyone.. my wife bought some focaccia tonight.. commercially made, very light, very open crust, flavourful crust because it was brushed with rosemary, olive oil and salt.. generally cooked very well.. was sold in a think plastic bag with at tie to ‘seal in freshness’…
In all a very good bit of baking.. BUT.. if you ignored the top crust flavours, it was almost flavourless and the crumb had no aroma at all., and the crust was very chewy (all sides).. clearly made with commercial yeast, almost had a neutral sweetness to it..
My question is, what makes it so chewy? Could it just be the plastic bag that does that? I would say it must have been a high hydration formula given the size of the air pockets and lightness of the crumb.. possibly the protein content of the flour?