I have been on a rip the last week or so making focaccia and Sicilian pies (by parbaking a focaccia then topping pizza style). Tonight was a small (1/4 pan) sourdough focaccia with rosemary, garlic oil and salt.
KABF flour, 80% hydration, 2% salt, 2.5% oil. The starter was @10% of Total Flour. Overnight in the wine fridge at 62. Panned and proofed during the day with a 4 hour proof. Baked at about 475.