Ready to Bake 

Ever since I got a new baking pan (about a month ago), I've been meaning to try my hand at focaccia. So I finally gave it a go today using sourdough starter and tipo 00 flour. The recipe was improvised using a high proportion of starter (100% hydration) to make a slack 73% hydration dough enriched with olive oil.  Bulk fermentation only took 2 hours followed by another 45 minutes in the pan. Not having any fresh herbs to hand, I made do with some pesto and dried herbs. 

This is the second time I've made focaccia (the first time was a commercial-yeast version I made several years ago)...and I think it turned out OK. It's a shame the bottom crust didn't get as coloured as the top. In retrospect I think I should have used a slightly lower heat and not lined the pan with baking parchment. 

Cheers,

FP