Why do we dimple a focaccia?
When I was making a focaccia earlier today, I realised that I've never been told why we dimple them before baking. A quick Googling didn't reveal anything, so I'm asking here: why do we make dimples in a focaccia before baking? Is it strictly cosmetic, or is there another reason?
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I have read that the dimples are there to catch the olive oil that is drizzled over the top (sometimes water may also be sprayed) before baking. The little pools of olive oil soak in and further enhance the crust texture and flavor.
I do agree with NadjaCS's point of "olive oil that is drizzled over the top".
I know with some pastry's you add multiple dimples to stop it rising. I could see the dimples in a Focaccia being used to keep the bread flatter.
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