Mondo Knows Facts
Focaccia dimples keep the oil on top
Bakers press holes into the risen dough so olive oil pools instead of running off Focaccia is a wet, olive oil rich flatbread from Liguria, and the characteristic holes are made with the fingertips just before baking. The dimples stop the oil sliding off the domed surface, and they also give the expanding dough room to rise without tearing. Coarse salt scattered on top seasons the crust as it crisps. It sits in Mondo's food collection, one of 200 facts that each trace back to the reference below.
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Tags: focaccia, bread, italy
Focaccia dimples keep the oil on top: the short answers
- Where does this come from, and can I check it?
- Bakers press holes into the risen dough so olive oil pools instead of running off. The figure is taken from Encyclopaedia Britannica, which is linked in full on this page. Every fact on Mondo Knows names its source rather than repeating an unsourced claim.
- Is this really a food fact?
- Yes. It sits on the Food shelf, one of 2,600 sourced facts grouped into space, animals, the human body, history, science and more. Category pages collect every fact in the same field.
- What else can I read about it?
- The links under the fact point to a quiz, game, puzzle or calculator on the same subject, and the shelf below shows related facts. The wording here is original, and quoted phrases are marked as quotations.