Reinhart's foccacia with sourdough
I made this focaccia based in Peter Reinhart's recipe, but I adapted to sourdough. It worked lovely, but with to much olive oil. He insists that the oil looks like a lot, but is not. And that the dough would absorb all of it, it didn't (well I skiped a overnight retard in fridge, perhaps this is why...) and the bread became delicious but a little heavy to digest. I'll definettly do it again but with much less oil. To make it clear I'm speaking of the oil used to top the dough, not the one mixed in.
The recipe included already a huge poolish, so I just made the poolish with my starter and ignored the extra yeast to be added at mixing time. That with the kind help of @hreik in this discussion [1].
From there I followed his steps (kind of:) but watching the dough, not the clock.
Here some shots