Dimpling has practical purposes as well as giving focaccia its characteristic appearance.

The dimples make **little reservoirs for olive oil** and, in some recipes, salty water. These keep the topping spread across the bread and create flavorful, tender pockets in the surface. [Baker Annalise Sandberg explains this effect here.](https://www.completelydelicious.com/tips/focaccias-dimply-texture/)

Pressing into the dough also **breaks up some large gas bubbles**, helping control uneven puffing during baking. The dough between the dimples still rises, so the finished bread remains airy. [Bakers discuss this effect at The Fresh Loaf.](https://www.thefreshloaf.com/node/72736/why-dimple-focaccia-bread-dough)

Use oiled fingertips and press deeply, while keeping the dough intact; you’re making wells, not piercing holes through it. [King Arthur’s instructions](https://www.kingarthurbaking.com/blog/2017/08/01/golden-focaccia-bakealong) describe pressing down to the pan without breaking through the dough.