Troubleshooting
Focaccia With a Gummy, Doughy Center: The Underbaking Fix
A wet, dense, doughy strip through the middle means the focaccia came out of the oven before it was cooked through.
By FocacciaRecipe editorial · Updated 2026-07-07
Quick answer
A gummy center means the focaccia is underbaked. Bake it longer, to a deep even gold and an internal temperature around 96°C (205°F) in the middle. Bake lower in the oven so the base cooks, and let it cool at least 20 minutes before slicing — cutting it hot makes the crumb seem gummier than it is.
Gummy equals raw, not "bad dough"
A dense, damp, slightly sticky band — usually through the middle or just above the base — is uncooked crumb. The starches there never fully gelatinized and set, so the texture stays pasty. It is a baking problem, not a mixing or proofing one, even though it is easy to blame the dough.
The giveaway is location: the edges and top are fine, but the interior is wet. If the whole loaf were dense, you would look at fermentation instead; a specifically gummy center points squarely at underbaking.
Bake it longer and hotter than feels comfortable
Most home bakers pull focaccia too early because the top looks done. The top browns well before the center is cooked, especially in a thick, high-hydration focaccia holding a lot of water. Give it more time and let the color go deeper than you think it should — a proper focaccia is a confident, even gold, not pale blond.
The reliable check is an instant-read thermometer: push it into the thickest part and look for about 96°C (205°F). Below ~90°C, it needs more time. This single measurement removes almost all gummy-center problems.
Move it down and give the base heat
A gummy layer right above the bottom crust often means the base is not getting enough direct heat. Bake on a lower rack, or on a preheated baking steel or stone, so the pan bottom cooks hard and drives moisture up and out.
A dark, heavy pan can insulate the base and slow this; if you consistently get a damp bottom layer, try a lighter metal pan or extend the bake. Getting the base fully set is as important as browning the top.
Do not slice it hot
Even a properly baked focaccia has a moist, steamy interior straight from the oven, and cutting into it immediately smears the still-setting crumb, which reads as gummy. The crumb continues to firm up as it cools.
Lift the focaccia out of the pan onto a wire rack (this also keeps the base crisp) and wait at least 20 minutes before slicing. If it is genuinely gummy after a full cool, it was underbaked; if it firms up nicely, it just needed to rest.
Frequently asked
- What internal temperature should focaccia reach?
- Around 96°C (205°F) in the thickest part. That confirms the crumb is set. If you do not have a thermometer, bake to a deep, even gold and give a thick focaccia a few extra minutes.
- Can I put underbaked focaccia back in the oven?
- Yes, if you catch it soon. Return it to the oven (out of the pan, on a rack or tray) for several minutes to drive off moisture and set the center. It will not be quite as good as getting it right the first time, but it rescues the loaf.
- Why is only the bottom gummy?
- The base is not getting enough heat. Bake lower in the oven or on a preheated steel/stone, consider a lighter pan, and lift the finished focaccia onto a rack so the bottom does not steam itself soft.