Focaccia alla WFM Olive Bar

[Bill/SFNM]

Not a big fan of Whole Foods Market, but I love their olive bar including all of delicacies that aren't olives. Here is a 24-hour room temp fermentation with wild starter that is moderately topped with:

Roasted red peppers
Sun-dried tomatoes
Capers
Anchovies
Mushrooms
Roasted garlic
While beans
Olives
Salami bits
Cippolini onions - balsamic glazed
Olive oil

 

[rcbaughn]

Do you have the formula for this bread Bill? I am wanting to give focaccia a try. It's a style I have never tried to make surprisingly.

[Bill/SFNM]

A/P flour   100.00%
Water   70%
Starter   6%
Olive Oil   2%
Fresh Milk   6%
Salt       3%
Baked Potato 27%

I use potato flour (9%), but I prefer baked potato if I have one leftover. Typically loaf size is 820 grams of dough.