That hydration is way too low. The recipe I use is 710g water and 850g flour which is over 83% hydration, your recipe is only 62.5% hydration. Even my normal bread recipe is higher hydration than that.
Also it’s focaccia, you can’t swap out the olive oil that is the defining ingredient and you need a ton of it. The bread should essentially be frying in oil while cooking.
That hydration is way too low. The recipe I use is 710g water and 850g flour which is over 83% hydration, your recipe is only 62.5% hydration. Even my normal bread recipe is higher hydration than that.
Also it’s focaccia, you can’t swap out the olive oil that is the defining ingredient and you need a ton of it. The bread should essentially be frying in oil while cooking.
Just realised what I did, so I made two batches one after the other. My first batch:
235g Warm Water 1 tsp Salt 1.5 tsp Extra Virgin Olive Oil (plus more for the tray) 3.5g Yeast 280g Bread Flour TSP sugarThis is the one thats water and sitting over night in the fridge.
Then on to the second batch. Which I felt I could do again from my brain and completely fumbled 😂😭😂
I will hopefully have a post tomorrow with picture. No olive oil as I am broke.