The dimples do more than give focaccia its characteristic appearance: **they make little wells for olive oil**. Oil pools there instead of simply running off, making those pockets softer and more flavorful. In focaccia recipes that use a saltwater brine, the dimples hold that too. [Completely Delicious](https://www.completelydelicious.com/tips/focaccias-dimply-texture/)

Dimpling also locally compresses the dough and deflates some gas bubbles, helping control large bulges as it bakes. You still want plenty of air elsewhere, so use oiled fingertips and press deeply but gently—don’t flatten the whole dough. [King Arthur’s focaccia instructions](https://www.kingarthurbaking.com/recipes/big-and-bubbly-focaccia-recipe)