Michelle Darmody: How to bake focaccia and the mistakes to avoid

I find there is a particular tactility when working with focaccia dough

It is best not to overbake — you just want a light golden colour on the top and for the bread to be light and soft on the inside.

Bread dough is velvety smooth to work with, and there is something very comforting about feeling it move between your fingers as you knead it.

The warm, sticky mixture becomes soft and pliable as the gluten begins its magic, binding the ingredients together and adding structure so the bread can rise in the oven.