Hello everyone!

Just wanted to share a focaccia I made yesterday.

I think I made it with -650g of strong flour (might have been 800g) 😂 -80% hydration, 200g starter. 10g salt.

And the let it rest in the fridge untill next day with a occasional fold.

Poured it into the pan and the shoved a bunch of chopped up olives,sundried tomatoe, rosmarin, olive oil, salt, the province-mix-spice.

Approximately 45min in oven at 220degrees , tossed it in and at the same time added hot water on a plate below.

Any tips or tricks are appreciated!

  • letraset
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    1 year ago

    Thank you, I will definitely be checking out his stuff. Always thought it was bad to use a lot of starter, so I’m keen to learn about this method.