
Weekly Focaccia
Yeast around 0.7% because of how hot my kitchen is: 90F.
Coil folds aggressively first two rounds, soft at 3, 4, and 5. Placed in fridge for 30 minutes between sets until round 4. Waited for bulk ferment to finish, coil folds one last time then plopped it into an olive oiled baking dish for 30 minutes.
Total BF time is around 2.5 hours because of the ~yeast and fridge helping out. It's same day so I wanted to finish it off at my ambient temp.
Baked at 475 for 20 minutes at the upper rack.
95% Hydration. 500G Flour 475G water. EDIT (I WROTE 450 BEFORE I CANT DO MATH!!! SORRY!!)
0.7% Yeast
2% Salt
3% Honey/Sugar.
8% EVOO in the dough. Probably 30-50ml for the tray and an extra 20 for the final pour.
Topped with grated Parmesean, salt, and chili flakes.