Any tips for making a high hydration focaccia recipe?
I am trying to recreate this focaccia I had a year or so ago at an Italian restaurant in my town. I want to say it was fairly tall but with a super cavernous open crumb, you would tear a piece in half and it would have these "peaks and valleys" in the crumb and when you dipped it in oil, the peaks would soak up the oil so it wouldn't get too oily and it was great. It may have been like a soft ciabatta or something, but it had a yellow cast hue, and was decently chewy and didn't have a tough crust. The crumb structure makes me think it was a sourdough or had a really long, undisturbed rising period.
All that said, couldn't I just take a formula that already has a high hydration, maybe up the hydration a bit more to like 80%, stretch and fold it 1 or 2 times over a couple hours bulk ferment, then throw it in a pan, stretch it out to the size of the pan and then just let it rise in the fridge over night? I was looking at maybe tweaking the Tartine English muffin formula, which is itself a baguette dough that you do just knead a few times, stretch out and let rise before cutting the muffins and cooking them.