I made my first focaccia last week. The bread come out great.
Here is was I used for my dough:
Flour 100.00% 690.00 Grams
Water 70.00% 483.00 Grams
Starter 15.00% 103.50 Grams
olive oil** 9.00% 62.10 Grams
Sugar 1.75% 12.08 Grams
Salt 2.25% 15.53 Grams
Total 1366.20 Grams
I mixed the started water and oil until the starter was fully incorporated into the wet solution.
I then mixed the sugar salt and flour until the dry was fully mixed together. I mixed 50% of the flour into the wet mixture. I mixed on low for 2 minutes. I then mixed in 25% more flour, and mixed for 4 minutes. I then incorporated the remaining dry ingredients and mixed an additional 4 minutes.
I poured (really - extremely wet dough) onto the counter. I lightly floured the surface, but I use oil for handling from this stage forward. I completed a stretch and fold every 30 minutes for 2 hours. After these folds the liquidy mess should from a dough that can be handled.
I then covered and let rise 12 hours.
I lightly oiled a 12*8 pan and gentle (do not deflate) moved the dough into the pan. I gently moved the dough into fitting the pan, covered and let rise another 2 hours.
I coated the dough with grape oil, and rosemary (excellent combination if you have never tried it) and baked at 450. Excellent results. Very light and airy.
Here are the results.