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) ๐ -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!
Hahaha that was what I was referring to but looking at the picture now wide awake this morning, it looks amazing!