We have friends coming in from out of town (probably). If I want to make my standard 24-48 hour dough can I speed it up by just leaving it out on the counter until it doubles then stick it in the fridge until I need it?
If the flavor is 80% of normal I can baffle them with toppings
Now that I think of it, the texture is more important to me than the flavor. It's the texture I frequently find disappointing when I get focaccia out. It's either dense and leaden or really puffy.