Where has focaccia been all my life?

I only bake in the Fall and Winter when my kitchen never gets above 65° at most. I have my BF times nailed rock solid in those conditions. This week, just for the heck of it I decided to awaken my starter (deep in the back of the fridge, hasn’t seen the light of day in 4 months) and bake a bread outside on my Traeger smoker/pellet grill. My starter came back strong after a couple feeds and I mixed up a bread. I followed the BF temp chart that we all use and it said about 6 hours for a 40% rise for my 78° kitchen. Well, after 6 hours I checked on it and it had risen 300%. lol. Wow impressive. But it wasn’t done. I didn’t even bother pre-shaping/shaping banetons it just went right in the refrigerator. 12 hours later it had increased another 100% and was mushrooming over the top of the container. No matter. I know what to do- focaccia! Half a cup of dark brown sugar, boatload of cinnamon, stick of butter, folded that all in and pressed the entire mess into the bottom of a large cast iron skillet. Onto the Traeger! 30 minutes at 425° using mesquite pellets. Wow! Seriously wow. This might be the best tasting sourdough thing I’ve made. It is not pretty, but it is pretty damn good.

In the first pic, I put in 1000ml of dough and it needed to just rise 40% to the 1400ml line. You can see it “over-performed”.

500g flour: 420g KAOBF, 80g KAOWW

375g water

120g starter

12g salt

stick of butter

70g dark brown sugar

5g cinnamon