Stumbled onto this recipe by scrolling through Instagram on Saturday and in a hungover daze of cravings decided to make this! Now two days later I would like to thank myself for this decision. Was super easy to put together, the visual tutorial helps a lot to judge dough consistency etc (side note: for anyone from 🇩🇪 I used „pizza flour“ for this). Someone else in the notes here thought that this recipe had too little salt so I added an extra 3gr or so but I think you’re good to go with the original amount especially if you add flaky salt on top like me, mine turned out a smidge too salty (entirely my fault I went a little crazy with the flaky salt). I originally wanted to make it on Sunday but I was out of baking paper so the dough got the full 48h in the fridge (but I‘m sure it would‘ve turned out great after the 24h too, I checked and the dough looked nice and bubbly). I only had a slightly bigger pan on hand (26cm x 33cm) but it was fine. Side note on pans, I would definitely recommend using a metal pan since I’ve made focaccia once before (used a different recipe) but I made it in a ceramic pan and it turned out awful. This time though, I forcefully had to stop myself from eating the entire thing, my parents too were flabbergasted that I made something so delicious, will 1000% make this again! As evidence that we basically inhaled this thing, I only managed to take a photo of what was left of the loaf by the end, but I think it nicely shows off the fluffy crumb! Thanks so much for this recipe 🤍
