My focaccia

Seeing many focacce lately, so this is my contribution. 800g Caputo Aria flour 640g water (80%) 6g fresh yeast 10g olive oil 10g salt 1 teaspoon malt

1.5h room temp + 24h cold + 2h room temp proofing

On top 90g water + 6g salt + 6g oil + rosemary

37 minutes @ 200°C

Served with a selection of cured hams and salami (parma, speck, mortadella, salame al pepe nero, salame al tartufo, soppressa veneta, etc.) and cheeses (Asiago, pecorino, imbrago, scamorza, primosale, etc.)