focaccia
today second day of makeing focaccia bread , made two kinds one with house made oven dried tomatos , basil , galrlic
and a second with lemon zest , thime , cooked shallot and garlic.
problem the tomato did not cook the same , as the lemon thime , and my salt was off on the tomato ,
i baked both at 375 convection , rotated twice , i have a anouther batch tomrow im gonna try zookini
advic0e on cooking time and racio to salt per pound of plour i used AP and i used one week old starter .
amd fillterd H2O