Can I rescue bread dough?

must_try_harder_2

Please help me!

I have spent ages making focaccia dough and it hasn't risen properly. I have tested the yeast I used (which is in a tin that is less than 6 months old and in date) and even in a glass with sugar and warm water it took hours to do anything so I'm assuming this is the problem.

I baked a small amount as a flatbread last night and it tasted really nice but I would really rather make focaccia (especially as I'm baking it for work and I have told people this is what I'm making).

Is there any way to rescue it? Can I get new yeast and mix this with a very small amount of water and work this into the dough?

westcoastscot

I would imagine that if you make sure the yeast you add is active, ie put some in warm water with a little sugar and wait to froth, then you may have to add a little more flour and oil, see how you go? Can't do any harm, and if it doesn't work why not roll out flat to make pizza bases and start again with fresh yeast??

WCS

gsymoo

I have set my breadmaker on a dough cycle before, then realised at the end I'd forgotten to add the yeast. I just sprinkled it in, and repeated the dough cycle. It was fine.
The only problem might be if the recipe had eggs or milk in it they might of 'turned' and gone off (esp. if the dough was left somewhere warm.) I wouldn't mix the fast acting yeast with water, just sprinkle it on the dough and re-knead. Hope it works out ok!

westcoastscot

gysmoo never heard of fast acting yeast - do tell! We sometimes have fresh, but otherwise the stuff that put bring up in a jug of warm water with a little sugar.
Sometimes I really feel like I live in a different century
WCS