Experimenting with focaccia: interesting, easy and successful. Basic bread dough with some added olive oil (600g FF, 450 ml water, yeast, salt, olive oil 45 ml). Knead and roll out. I spread a taponade made from olives, sundried tomatoes, garlic, onion and herbs: Then rolled it up Next rolled it out and pushed, and spread into a baking tray. Proofing trick, put tray in a bag on warmer. Baked at 210C for 20 mins Tastes good too.