Not adding enough oil to the focaccia before baking

When it comes to focaccia, you should know that oil is your friend. Can the same be said for the oil that is added after the dough has been dimpled? The quick answer is yes. If you want to achieve the best color, brush a thick layer of oil on top of your focaccia before placing it in the oven. To spread the oil, use a pastry brush or gently swipe your oiled finger across the top of the dough to create an even layer of oil.

Some bakers, according to The Guardian, will make a brine for the top of the focaccia before baking it. The brine, which contains salt, water, and oil, keeps the dough moist in the pan's dimples and grooves. However, for the inexperienced baker, a drizzle of oil and a pinch of salt on top of the focaccia should suffice.