Focaccia in b.maker - what did I do wrong?

[TracyK]

It tastes nice enough - but just like any other bread. Is focaccia not sposed to be kind of pillowy and soft to press?

Admittedly my flour is well past its sell by date - but I thought that wouldn't matter too much??

water, olive oil into maker, then flour in , salt in 1 corner, sugar in another, then dried yeast in a whole in the middle. Put it on a pizza dough setting. Took it out - gave a wee press around, let rise for 20 mins (it didn't really) - dimpled it, left it again to rise for an hour (had to go out to asda!) - then in the oven at 200 for 20 mins.

I always find it needs a lot longer than 20 mins to rise. More like 4 hours in a warm place. I will make the dough in the morning to eat in the evening.
Has the yeast been open for a while?
I always get best (lightest) results with a newly opened packet of yeast.

I did leave it to rise for an hour or so when I went out to Asda. But it wasn't a really warm place. On a shelf above the radiator - but not sure how long the heating stayed on for.

The yeast is actually BBE June 09! Should I buy some new stuff?

you might get better results yes!
I am not a stickler for dates myself but if you are not getting good results maybe worth trying again with in date ingredients!!!!
Definitely try again in a warm place for as long as you can leave it.
Another tip is to take it out the tray once it is cooked and eat immediately or cool on a wire rack. I've left it in the tray and as it cools it makes the base all soggy. So disappointing if that happens.