Sorry to hear you had some trouble with this dough, Odile. It's true that the focaccia is a slightly slack dough, but you should still be able to knead it with your hands. We've found that in the humid summer months, the dough often benefits from holding back the last 10% of the water. (Check out full details and a side-by-side comparison in this article on our blog here.) It might also be that you're using flour with a lower protein content than King Arthur All-Purpose Flour, which is known for being quite strong. (It has an 11.7% protein content, which means it's quite absorbent.) Try using King Arthur Flour in your next batch our focaccia if you aren't already doing so. Happy baking! Kye@KAF

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