my latest focaccia
hey everybody, just wanted to get some feedback on the last batch of focaccia i made. it's the reinhart recipe from american pie, which i love. it's all covered with ground parmesan, garlic and sea salt. i upped the hydration a little over what the recipe calls for and i think the crumb came out the best of any of the times i've made it. i'm pretty new to taking my breads seriously but i read the site a lot so i just wanted to see how i was coming along. i have my first sourdough starter going right now that should be ready to go into a pre-ferment tomorrow, so wish me luck with that. anyhow, how's the focaccia look?
sorry bout the slightly blurry pic, phone camera.