Advice on Tartine potato focaccia recipe
Has anyone made Chad Robertson's potato focaccia from the first Tartine book, p101? It looks delicious but there are a couple of ambiguities for me that I hoped someone might be able to help me with. He says this recipe calls for one recipe of Basic Country Bread dough and that it makes one focaccia. Later he says stretch the dough to the edges of the baking tin. He doesn't give a size for the tin. One BCB dough recipe (1,000 gms flour) makes two quite large loaves so I think he may mean one loaf's recipe (he says , at the bakery we pull a loaf from the rack that has fermented overnight) so that would be half a recipe. My guess is that he would have large trays in his bakery, ie the size of my whole domestic oven shelf. Does that sound about right? I have never made focaccia before (although I have made umpteen tartine loaves) so I don't have any instinct at all for how thick the stretched dough should end up. So my question is: single or double loaf quantity of dough? For what dimension tin?