My first attempt with this recipe turned out quite well! Thanks! Just wondering if I left it to rise more than 1.5 hours, would the foccacia be lighter or airier? And I was also wondering why the dough sprang back when i tried making holes to put the herbs and salt in? I read somewhere that it's not supposed to spring back when it's ready for baking. Can you please clarify. Thanks again. :) Hi Mae - Yes, you could let it rise longer - and that may be why it sprang back. When dough is fully risen, the hole you make will stay indented. Could be your kitchen, your climate, simply needs more rising time. Did you use SAF Red instant yeast? That makes a big difference in rising time, too. Try, try again... At least the experiments are tasty, right? PJH

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