My daughter tried to make garlic focaccia and mixed fresh garlic into the dough instead of topping it. Ended up with an oily thick cracker.
My daughter tried to make garlic focaccia and mixed fresh garlic into the dough instead of topping it. Ended up with an oily thick cracker.
Sorry, I was unclear there. By ferment I was referring to letting the dough have a long time to ferment.
You can of course ferment garlic, like you do in kimchi.