Thank you so much for replying and posting your recipe! My friend was from Bari, so this must be the exact focaccia I am looking for! I am so excited to try it, but am so afraid I will mess it up. If you could answer some questions (okay, a lot of questions), I would so appreciate it.
Where you say to use 800grm flour 5 roses or 00, I get that. What do you mean by (if using ADY 1kl)?
These percentages are new to me so I will try to re-iterate the recipe in grams and could you tell me if I have it correct?
1 tsp ADY
190 grams warm water
240 grams 00 flour
450 grams water
120 grams boiled mashed potato
560 grams 00 Flour
20 grams sea salt
Assuming I did this correct and I use boiled mashed potato and not potato flour, all percentages are then based on the total flour of 800 grams. Thus, when you add the ingredients for the starter and dough together, you get 800grm total 00 Flour, 640grm water (80% of total flour), 20grms sea salt (2.5% of total flour) and 120grm boiled mashed potato (15% of total flour).
If I use boiled mashed instead of potato flour, do I still use 15% or 120grms mashed potato? If I choose potato flour then I am using 800grm 00 flour and 120grm potato flour in this recipe for a new total flour of 920grms that would adjust all the above numbers accordingly now based on 920grms total flour. Do you recommend boiled mashed potato or potato flour?
Starter question: If I choose not to use a starter, then you state "or 1 tsp ADY activated in warm water w/pinch of sugar." Are you saying that instead of the starter I can simply activate the ADY for 10 minutes in warm water and add it to the flour and rest of ingredients?
I am so sorry for all the questions, but I have tried so many recipes that either just were not the texture I was looking for or completely failed. So just to reiterate the rising procedure so I know I have it right; I am to mix all ingredients for the starter and let the starter sit/rise in bowl 20 minutes. Then after 20 minutes, I mix all the remaining ingredients into the starter and put in pans and then let raise in 80F until doubled. How long does that usually take? Should I cover the pans? I think my friend used to heat her oven and place the pan on top of the stove which was set to 450F and let the dough rise there. Can I do that or would that be too hot? I am nervous about how to maintain an 80F temperature for the dough to rise.
I cannot thank you enough for taking the time to post your recipe and if you would, to answer my questions, though there are many
Like I said, I am new to all this, so am just trying to learn and so appreciate your help!! I really look foward to trying this and hopefully doing it right.
Thank you so much again!