Pam Gram asked:
Sorry to hear about your issue with gluten. I have since made the focaccia recipe in the bread class and it turned out terrible. In the recipe for focaccia as "pizza" dough, Peter gave us different measurements for salt based on the kind of salt. In the bread recipe he did not. I use Kosher salt almost exclusively. In the pizza recipe instead of using 11 g salt, if you are using kosher salt, you use 8.5 g. I think that the bread recipe was too salty as I used 11 g of Kosher salt and it killed the yeast. The bread did not rise in the frig overnight; and, although it had large holes, the texture was not uniform and pretty like yours.