@asourstory: 100% Hydration Focaccia Ingredients 100% bread flour/tipo 00 (min. 12.5% protein) 100% water 22% levain 2.2% salt 2% olive oil Mix water and flour and let sit for 1-2h. Mix in starter until fully incorporated and let rest for 40min. Mix in salt and olive oil and let rest for 30min. It‘s important to choose a mixing style here that also builds gluten like the rubaud method or slap and folds. 5-6 folds every 20-30min. Put in an oiled container and into the fridge for 12-48h. Take out and let about double in size. Drop into an oiled baking pan and let sit for 30min. Top with oil, herbs and seeds and dimple excessivley. 🤗 Bake for 10min at 260°C and 10-15min at 230°C. #focaccia #sourdough #crystalbread #opencrumb #doughtherapy #foryou