Beach focaccia

Ingredients

• 0.5 cup starter
• 4 cup all purpose flour
• 1.67 cup water
• 2 tsp salt

Schedule

Notes

I normally use a scale for more precise measurements but didn’t have one so estimated with cups/teaspoons. Worked well enough! I was debating whether this should cold ferment in the fridge overnight or stayn on the counter. I ended up doing counter- it was definitely a little overfermented in the morning but still fine for focaccia. Probs would do the same again- just start a bit earlier the next morning and/or use lower % starter.