New focaccia (recipe below ⬇️) inspired by my time in

Описание: New focaccia (recipe below ⬇️) inspired by my time in Puglia this month. Made with 100% durum (@cairnspringmills “specialty” durum) and pushing 78% hydration (plus some olive oil). This chewy + crispy + savory focaccia is my focaccia happy place. Makes 2 x 800g focaccia for these round @lloydpans or one large rectangular focaccia. 785g durum (high extraction, or type 0, whatever you got) 30g extra virgin olive oil 610g water 15g fine sea salt 157g ripe sourdough starter (100% hydro) I used my KitchenAid to mix this. Be sure to hold back about 50 to 75g of the water until you’ve mixed the dough well enough that it holds together around the dough hook. Then, slowly add the water. Once it’s all absorbed and cohesive, slowly drizzle in the olive oil. Let bulk ferment at around 78°F (26°C) for 2.5 hours. I have it one set of stretches and folds midway through. Divide the dough equally into two oiled pans (or put in a single pan). Let it proof for 3 hours until it is very soft and bubbly (see the video). Drizzle on more olive oil and using wet fingers, dimple like you meant it. Top with whatever you have, I used quartered Campari tomatoes, capers, green olives, oregano, and a little mixture of cherry tomato sauce + spices (a secret blend 😉). Bake at 400°F (200°C) convection, or 425°F (220°C) non-convection, for about 30 minutes. Rotate the pan(s) halfway through and keep an eye on them the last 5 minutes, removing when the top is well colored. #focaccia #sourdough #bread #italian #asmreating #baking #tomato #italia #italy #puglia #asmr