My focaccia from tonight, with roasted cauliflower ,calabrian peppers, green olives, garlic ,rosemary and a sprinkle of parmesan for the last 5 min of baking.
Flour is 100% KAAP
20 % starter
2 % Olive oil
5 hours "Tartine style", just mixing and a stretch and fold every half hour to an hour for 5 hours at room temperature,about 80, and 2 hours in the focaccia pan
25 minute bake at 425 But I have a crappy old oven at the moment so it's not set in stone..