It's really an excelent idea to wait the addition of coarse salt to the foccacia before we will serve it. One of the most common problem occured during storage of this bread is the ' decomposition ' of salt that causes a bad aspect to the visual of this bread specially drying the surface of bread maybe because of the high higroscopicity of the salt, contributing to turn the outside of bread hard early as we desired. Excelent post. I baked gluten free focaccia lots.of times here and the result is really easy way and easy bake bread. Love it!!!!

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