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.