First time making focaccia!

Recipe
– 500g unbleached white AP flour
– 465g water
– 150g active starter (100% hydration)
– 25g honey
– 25g olive oil
– 10g salt
– toppings (roasted red pepper, chives, dill, flakey sea salt, shallots)

1. Mixed Ingredients, autolyse for 60 min
2. Wet hands – 5 coil folds every 30 min
3. Bulk ferment 2 hrs
4. Gently transfer to generously oiled 9×11 pan, gently spreading out dough into pan corners with fingers
5. Cover and proof for another 4 hrs on counter till billowy
6. Preheat oven to 425F, 1 hr before baking
7. Drizzle olive oil on top of dough and dimple dough with fingertips. Add toppings.
8. Bake for 28 min, cool for 60 min before cutting.

Notes
– this was the highest hydration dough I’ve ever worked with! Poured way too much water by accident but decided to commit to the challenge. Was super fun and slightly challenging to handle. I’m happy with my crumb but being more gentle next time during folds might result in a bigger crumb structure.

• in the future, I won’t use chives from the get go… burned too easily. I saw it coming but had a whole bunch in my fridge. Maybe adding it half way with a sprits of oil/water to stick might be better.

• delicious tangy flavour, with crispy outside. Did not need a cold proof flavour-wise, but may try cold proof for more defined bubbles in the future maybe? Although I might’ve proofed too long on the counter, which resulted in more slack dough.

Overall, super delicious bake! And way faster/convenieng than a loaf of sourdough imo. Will definitely make this again. Hell, maybe before the end of the week!