u/cvete171

Hello, I started making focaccia using this recipe (https://youtu.be/O1WQTKuWWfM?si=2q6Zeh6Dc0NkIj1T) but noticed immediately that the dough was not holding its shape at all. It was tearing when I tried folding it and even after four folding sessions it was still very loose. I then tried a second batch with the same result. Then my husband suggested that the flour might be the problem. It was type 00, but had a protein percentage of only 10.

I then tried the same recipe with 550 type flour with 11% protein and the dough behaved completely differently.

I have not baked any of the doughs yet but will ferment them in the fridge overnight. I am pretty sure though that the third one is really good.

My questions now are:

1. Is there a way I can save the first two batches of dough or repurpose them as another baked good? I would hate to throw them away.

Thanks in advance.