Focaccia? Cake?

604g flour (Bob’s bread)
480g water
20g olive oil + more on top for dimpling
11g salt
115g starter

This is a slightly modified Perfect Loaf recipe. More water, and dough developed in the way that I do with my regular loaves.

8hr autolyse (just because I was curious) – 1 fold, 1 lamination, 5 coil folds. Total bulk was around 9 hours at 75-76f.

My 9” cheese cake pan was struggling to contain it at the end of bulk, so I just threw it in the oven.

Very sponge/ cake like consistency. Needed significantly more olives, and they should have been indented to the bottom. Next time!

Fun little monster!