A community for bread bakers!

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!