Many years ago, I was a student in Florence/Firenze,
there I discovered focaccia, and ever since I have been trying to make my own.
Well it has been an adventure, many tries, not all successful
but at least eatable...
This time, I think I have some success,
not perfect but I am pleased with the result,
and it is very tasty!
Everything tastes better with wine, cheese and garden tomatoes!
I used the recipe from "Baking with Julia", simple:
2 1/4 cup tepid water
2 Tbsp active dry east
1/4 cup olive oil
6 1/2 cup of unbleached all-purpose flower
4 tsp salt
the real trick: let the dough rest in the fridge for 24 to 36 hours after the second rise.
It requires a lot of planning but you can see and taste the difference!
Before baking cover with olive oil, coarse sea salt and fresh thyme.