why dimple Focaccia bread dough?

I dock (dimple) a focaccia to hold the minimal toppings and olive oil to assist browning. Also it looks great coming out of the oven.

Cheers,

Gavin

breaks up the oversize bubbles in the focaccia dough, which improves the bread's texture.  Since most focaccias are so highly hydrated, giving them a couple of slaps to break up the bubbles isn't really practical.

Paul

Dimpling is the simplest form of docking. It is done to prevent focaccia from becoming a pita, from ballooning as it bakes. It breaks large bubbles.

Dimpling the dough prior to baking prevents the dough from bubbling and burning.