Used an 80/20 bread flour/wheat flour mix with 90% hydration and our 4yo sourdough starter to make focaccia 2 days ago. Made extra so that I could do pizza tonight. Was concerned that 2 days in the fridge might be too long but it worked out perfectly. Cooked on a stone at 500 for about 20 minutes!
by Gabrielsguitars
7 Comments
# SMASH SMASH SMASH
That looks incredible!
oof this looks so good!
Looks ok
Impressive
if i got that in a restaurant i would be busy planning my next visit before i finished chewing the first bite
mmm MMMM !