Hi,

I want to try making this focaccia:

He gives some information but it's incomplete. From what he says he uses 26k flour and 16L water. He gives all the ingredients he uses but lumps the others together saying there is 4k of "seasonings".

I'd like some help figuring out the percentage of each of the other ingredients to use as a starting point. I plan to start with 2% salt, 2-3% olive oil, malt .4%, lard?, yeast?, sourdough?

What would be a good starting point for lard? It seems like his process from bulk fermentation to baking is around 5 hours; 10 minute rest, divide and ferment a couple hours, stretch in pans and proof another 2 hours. I don't know the temperature of his room or how much sourdough to add. Any help in these areas would be appreciated.

chris