Using the wrong kind of yeast

There are numerous types of yeast used in bread production. Cake yeast, rather than powder, is sold in wet bricks and is used in commercial applications. A baker will cut the blocks and dissolve the yeast in the water to prepare them. Cake yeast is not suitable for focaccia because it is typically used for baked goods with a much longer rise time, such as brioche. Dehydrated cake yeast is what active dry yeast (ADY) is. Similar to cake yeast, you would need to dissolve the ADY powder in water and proof the yeast with sugar. Although this appears to be a laborious step, it ensures that the yeast is active and ready to feed on the carbohydrates in the dough.

Instant yeast is the best choice for yeast that produces results quickly. This product is labeled "bread-machine yeast" or "rapid-rise yeast" in the baking section of your grocery store. Instant yeast is ideal for focaccia because it is finer than ADY, does not need to be proofed before adding to the dough, and works quickly in a variety of bread products. Simply combine the yeast with the flour and continue to work.