Well a few of you have seen my previous attempts at a Focaccia, including the Flopaccia. Well in the past I have been chasing the high hydration type of focaccia and the best I have ever ended up with was a flatish piece of bread, it may have looked like focaccia but it tasted just like a piece of bread.
No More! I have cracked the code, finagled the focaccia etc etc. Focaccia to me has always been soft crusted, soft crumbed, almost a cross between a bread and a cake, well I've got it! Believe it or not, the inspiration came to me the other night when I was making a pizza dough at 60% hydration. When you have a look at the recipe you are going to get a shock, taking the starter, flour, and water into account, it is a 50.5% hydration dough.
I will post the recipe in the relevant section.