I made a general "almost" wet dough for my focaccia. I took 300 gram of starter, 700 gram of flour and 500 gram of water. Mixed it all up together and proceeded to knead it for 5-10 minutes. I let it proof for about 3-4 hours. As this is a natural yeast it does take more time. After the proofing I took out a piece, enough to fill my tray. I spread it out with my finger tips, trying to avoid breaking the air pockets formed up from proofing.
After the dough is formed in the pan, I took some fresh thyme and butter and decorated the top and the sprinkled a generous amount of rough salt. Then let it proof again and get your oven going. Ideally I would wanted to bake it at a high temp but our gas oven only gets to about 180 degrees (Celsius). In she went !!!
After about 70 minutes this is what came out. The bake time is a bit longer in my oven as it's gas. Generally this would be a 30-45 min bake.
Damn... just look at those bubbles, they might not be perfect as I use a gas oven that doesn't go hot enough but, that is still sexy!!!
Cut them into lovely bite size snacks and there you have it, yummy, fresh focaccia
Next time I would try spreading the dough out a bit thicker, maybe about 2/3 centimeters think.
