Another recipe of a focaccia I got from Artisan.net. This time it was a double size:
water, 350 g
unbleached white flour, 500 g
salt, 8 g
active dry yeast, 2 t
olive oil, 36 g
Straight dough, 1 long rise, 1 rest, 45 minute final proof as a 13 inch diameter disc. Docked just before baking at 430F for 35 minutes on parchment on clay tiles. Topped with fresh rosemary and coarse (La Baleine sea salt) salt.
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