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.
Well your post inspired me to make focaccia , I just did it the way you say on the main recipe page. It came out nicely , although I added 1tsp of baking powder as I was t sure about the yeast. But I did something else with half the dough, I rolled it out further , spread it with lots brown erithritol , raisins and cinnamon , bit of fibre ,Rolled it up , cut it into one ince slices with a very sharp knife( dental floss might be better) and put my cinnamon rolls/ Danish. On a baking tray to prove for an hour. baked at 210degrees c for half an hour. They were super delicious , especially drizzled with more syrup. and I might try swapping in ultra fine flour next time.