Continuing from the previous post where you will find the formula:
Following day used the rest of the dough (about 570g) to make a focacccia. Ignore the cheese cubes on the top – wrong sort of cheese – didn’t melt but nice crunch …
About 2½ hours prove. 20 minutes in the Pico at 250C top and bottom.
Might have been using up scraps but it was absolutely delicious. Will be using this dough again.
The PArtisan Baker 