Sorry by delaying the answer, quite busy.
The recipe that I used to the focaccia dough was the one that is in the site http//forums.egullet.org under the “Report on Dan Lepard´s baking day”.
There are a lot of pictures and steps that could be good to see.
However, please permit me to write the basics following:
The original dough formulae was
350g leaven (refreshed 24 hours earlier)
150g warm bottled sparkling water
1 tsp easy blend yeast
1 tsp malt extract
1 tsp runny honey
350g '00' flour
2 tsp fine sea salt
10 tbs extra-virgin olive oil
I did not use the malt extract.
The first pair of dough pictured in a baking pan was done as indicated and baked in hot wood oven, nice holes and smooth texture.
The second focaccia had an intermediate step. A biga was made with preferment and flour and left in the counter by 12 hours, then more flour and preferment was mixed resting for more 10 hours and finally the rest of the flour and the oil were added, and the dough was to the refrigerator by 20 hours.
The toppings of the focaccias are not the ones indicated in the original recipe as the focaccia accepts a lot of variation on it.
The first one of the couple had onions, oregano and muzz (always with generous quantities of EVOO), and the second one, tomato sauce, muzz, jam, oregano and sliced tomatoes.
The last and big one had tomato sauce, chopped onions, muzz, parmesan, sliced tomatoes and oregano.
At this moment I do not remember the exact quantities of the second dough. However I could write here by searching my notes.
That I remember is that the first recipe had a barker´s percent of 62%. The second recipe (because of the use of biga) was a little dryer, with around 55%. To have a wet dough, I increased the EVOO quantity (no record on this) a lot, just to have a sticky and very extensible dough. And more EVOO was added before baking!
It was topped in two minutes, baked in one and disappear from the pan in two seconds
Even being preceded by 20 pizzas coming from the wood oven, it was the night star!
I am an engineer baking pizzas! Consequence, I had a lot of stuff (even made by myself or purchased) to make my life as simpler as possible (Do you figure that, an engineer thinking simple LOL)
These is a home made prep board.
The picture was taken by somebody when the pizza left the oven in a 35 pizza party that I am talking about in another thread.