When I was making a focaccia earlier today, I realised that I've never been told why we dimple them before baking. A quick Googling didn't reveal anything, so I'm asking here: why do we make dimples in a focaccia before baking? Is it strictly cosmetic, or is there another reason?
I think this is the answer, in Claire Saffitz's words: "strategically deflating some of the the air bubbles" in order to obtain a flat structure and not a "loafy thing with a big dome".
If I can add a piece of personal experience, I often make a focaccia that rises for several hours and before dimpling I also burst the bubbles that are too big as they would burn in the oven.