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:
This 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.