Focaccia Problem -- Pita pocket
I've inconsistently developed a problem and I'm not sure what to do to address it. Unfortunately I didn't take pictures, but will try to next time I bake. The dough will separate during baking and basically make a huge pocket like a piece of pita bread.
The formula is for a sourdough focaccia using a 100% hydration starter. The formula came from the forums somewhere, but I wrote it down long ago and don't remember the thread any more. At this point, there is also a good hance I have slightly modified it from its original.... The dough is about 70% hydration (don't have formula with me), and it ferments under refrigeration for about two days. Then I turn it out onto a table, stretch it to close to pan size, then put it on a sheet pan to proof for a few hours. Finally, I dimple it with my fingers, spray it with some olive oil, and sprinkle it with salt. Then bake. It often ends up making this big bubble, and as I said, ends up looking like pita.