That's one of the main differences between pizza and focaccia: pizza is proofed in balls and then shaped, focaccia is proofed in the pan (while shaping all the while). But, if the dough is still sluggish and you think it could use more time in the pan before the oven, not a problem :)
I've made it once before and it was great, however lacking a bit of rise. I'll try a short rise in the pan tonight (dough made yesterday), after it comes to room temperature.
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